½ lb. chicken breast, diced small
¾ c pineapple tidbits, drained
1 10 oz can Ro-Tel tomatoes with habaneros
1 10 oz can low-fat low-fat cream of chicken soup
1 rib celery, chopped
1 T chopped onion
1 t chopped garlic
½ t cumin
pinch of oregano
1 c instant brown rice
½ c instant white rice
1 t cooking oil
2 c water
(all quantities except for "1 can" are guesses.) Put oil in trusty skillet. Chop celery and throw it in. Chop chicken and throw it and onion in; while it's searing, add the cumin, garlic, and oregano. Once the chicken is cooked on the outside, add the Ro-Tel and pineapple, stir in brown rice, add water, and let the brown rice cook part way. After 5 minutes or so, add the white rice. (I mix brown and white rice because the brown rice is good for my digestion, but cutting it with white rice makes the mix a little less chewy and nicer to eat.) When the rice is mostly done, stir in the soup and let it all cook for a couple of minutes until the liquid is absorbed. (I gave amounts of rice and water, but I actually cook by throwing some in the pot and then watching how well the water is being absorbed, adding more water as needed so that the rice gets cooked and it doesn't end up soup.
It came out fairly spicy, but not excessively so (at least for me), and a nice balance of flavors.