Ingredients:

• 1 1/2 cups long grain brown rice
• 1 Tablespoon olive oil
• 1 medium onion, chopped
• 1 teaspoon Garlic Powder
• 1 green pepper, cut into strips
• 1 red pepper cut into strips
• 1 14 oz can RoTel tomatoes with chilis
• 1 teaspoon Mexican Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder Mild
• 4 cups reduced fat and sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breast
• 1 cup frozen peas

Directions:

1. Spray the bottom and sides of the slow cooker with non stick spray. Set slow cooker on the Low setting.
2. Add oil, rice, chopped vegetables, tomatoes and spices to slow cooker and stir to combine.
3. Add chicken stock and chicken to rice and vegetables.
4. Place lid on slow cooker and cook for 5-6 hours (3-4 hours if you choose to set the slow cooker to high)
5. Just before serving add peas and stir to combine - let the peas heat through for about 5 minutes.
6. Serve.

Serves: 4-6

Nutritional Information (per serving):

Calories 332
Protein 33 g
Carbs 35 g
Cholesterol 68 mg
Fat 5 g
Sat Fat 1 g
Fiber 5 g
Sodium 345 mg
Sugar 5.5 g