Spanish Chicken & Rice

This was a really tasty dish.  I think that its almost the jumping off point for a paella.  Add a little shrimp, maybe a little sausage and boom, Paella!  My feeling was that it needed more spice.  The 1/8 tsp of chili powder wasn't enough in my eyes.  Next time I make it, I will make it 1/4 chili powder and see how that is.

Spanish Chicken & Rice
Serves: 4
Points: 6

Ingredients

1 medium garlic clove(s), crushed
2 medium onion(s), chopped
1 pound(s) uncooked boneless, skinless chicken breast, diced
2 cup(s) water
14 1/2 oz canned tomatoes, whole, peeled and chopped  (I used a can of stewed tomatoes - with the juice - and just chopped them up in a bowl before putting them in the pan)
5 1/2 oz uncooked wild rice, long grain  (I bought the 6oz box and just didn't use the seasoning packet)
1/2 tsp ground turmeric
1/8 tsp chili powder, or to taste
1/2 medium sweet red pepper(s), chopped
1/2 medium green pepper(s), chopped
1/2 cup(s) celery, sliced
2/3 cup(s) frozen green peas

Instructions
 
1) Spray a large nonstick frying pan with cooking spray, heat, then brown garlic, onions and chicken.


2) Add water, tomatoes, rice, turmeric and chili powder. Cover and simmer 10 minutes.

3) Add peppers and celery and simmer 10 minutes more, stirring occasionally. Add peas and simmer until rice and peas are tender, 5 to 10 minutes. Adjust liquid if necessary.   I did have to add a little more water to get the rice just right.  But that might have been because I had it cooking at a higher "simmer".