Rice and Peas:
Raita: Stir together yogurt, cucumber, green onion, mint, salt, pepper, coriander and cumin.
Rice and Peas: In small saucepan, stir together rice, 2 1/4 cups water and salt; bring to boil over high heat. Reduce heat to low; cover and cook for 15 to 18 minutes or until tender, adding frozen peas during the last five minutes of cooking. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in small saucepan, warm chicken over low heat until heated through; spoon over Rice and Peas. Serve with Raita and naan bread.
Tip: Stir toasted cumin seeds into the raita if desired.