Tomato Chicken

2 teaspoons oil
1 boneless chicken fillet or thigh
1/3 can stewed tomatoes
1/2 cup chicken broth
1/4 cup instant rice
1 teaspoon salsa
1/4 teaspoon parsley
1/4 teaspoon cumin
1/8 teaspoon basil
1/4 cup frozen peas (thawed)

In a large pan heat oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Stir in undrained tomatoes, broth, rice and spices; bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Stir in peas. Cover; cook 10 minutes more or until rice is tender.

For frozen chicken, bring everything except the chicken and peas to a boil. Add chicken reduce temperature to low. Cook until chicken is done, about 30 minutes. Add peas and cook 10 minutes.