Yield: 4 servings (approximately 1 1/4 cups per serving - 6 points per serving for blue and purple, 8 points for green)
Cook the rice according to the directions on the bag.
Cut the chicken into bite size pieces and season with 1 teaspoon of cajun seasoning. Spray a heated pan with olive oil spray and add the chicken. Cook 3-4 minutes per side.
While the chicken is cooking chop the red pepper and onion.
Put the cooked chicken on a plate. Spray the pan with olive oil spray and add the red pepper and onions and cook for 5 minutes. Add the minced garlic during the last minute.
Add the diced tomato to the pan. Once it's heated through add the chicken, rice and Mexican cheese. Stir until the cheese is melted.