Spanish Rice and Chicken

¾ pound boneless, skinless, chicken breasts, cut into strips

1 T. olive oil

1 small onion, sliced and separated into rings

1 clove garlic, finely chopped

1 can (15 ½ oz) stewed tomatoes

1 c. chicken broth

1 t. oregano

½ t. thyme

1 ½ c. quick cooking brown rice

1 c. frozen peas, thawed

Cook chicken in oil in skillet over medium heat, stirring until no longer pink, about 6 minutes. Add onion and garlic, cook 2 minutes. Add tomatoes, broth, oregano, thyme. Bring to boiling. Stir in rice. Lower heat, simmer, covered 5 minutes. Stir in peas. Remove from heat, let stand 5 minutes.