1 tbsp. vegetable oil
1 chicken (3 to 3 1/2 lb.) cut up
1 c. chopped onions
1 tbsp. minced garlic
2 tsp. cumin
1 c. long grain rice
1 can (13 3/4 to 14 1/2 oz.) chicken broth plus enough water to equal 2 cups liquid
1 can (4 oz.) chopped green chilies, with liquid
1/2 tsp. salt
1/2 tsp. ground pepper
1 can (15 oz.) black peas, drained and rinsed
1 can (14 oz.) plum tomatoes, drained and chopped
1/3 c. chopped fresh cilantro
Lime wedges for garnish

Heat oil in large, deep skillet or Dutch oven over medium high heat. Pat chicken dry. Add half the chicken to skillet and brown well, 5 minutes per side. Repeat with remaining chicken. Remove from skillet. Add onions to skillet and cook, stirring until browned. Add garlic, cumin and rice; cook, stirring 1 minute. Stir in broth and water, green chilies, salt and pepper. Bring to a boil. Return chicken to skillet. Cover and simmer over medium heat until rice is tender, 20 minutes. Stir in beans and tomatoes. Cover and simmer 5 minutes more. Stir in cilantro. Serve with lime wedges. Makes 6 servings.