Mexican Skillet Chicken and Rice

This is my adaptation of a Weight Watchers recipe that we really enjoy - even my husband, who typically does not care for chicken. It's very easy to make, and serves 4. I calculate each serving to be 181 calories each.

Mexican Skillet Chicken and Rice


Ingredients
1 tsp olive oil
1 onion, finely chopped
1/2 medium green pepper, seeded and chopped
1 clove (medium) garlic clove, minced
1 tsp chili powder
1/2 tsp Cumin seeds
1/3 cup uncooked white rice, long-grain
14 1/2 oz canned stewed or diced tomatoes
1/2 cup(s) water
1 cup (chopped) roasted chicken breast, cubed

Instructions

* Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, about 8 minutes. Add the chili powder, and cumin; cook 1 minute. Add the rice and cook, stirring constantly, until the grains are coated, about 1 minute.

* Add the tomatoes and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Add the chicken and then cook, covered, until the rice is tender and the chicken is heated through, about 5 minutes. Yields 2/3 cup per serving.