Chicken with Spanish Rice

Chicken with Spanish Rice Ingredients

1 tb Plus 1 tsp vegetable oil	1 c Canned whole tomatoes; with
2 lb Skinless boneless chicken	2 tb Choppped parsley
1/2 ts Paprika	1/8 ts Ground saffron or tumeric
8 oz Uncooked rice	1/8 ts Freshly ground black pepper
1/2 c Sliced scallions	1 1/2 c Green beans; halved
1 1/2 c Low sodium chicken broth	2 tb Drained chopped pimento

Instructions for Chicken with Spanish Rice

This is from my Weight Watchers cookbook and VERY good! 1. In a large nonstick skillet over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides., 7 to 8 minutes. Remove the chiekn to a dish and cover loosely to keep warm. 2. Add the rice and the scallions to the skillet. Cook, stirring frequently, until the rice is golden and translucent, 2 to 3 minutes. 3. Stir in the borth, tomatoes with liquid, parsley, saffron, and pepper, crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken (and any juices that have accumulated in the dish) to the skillet. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. 4. Stir in the green beans and pimento. Cover and cook until the beans are just tender, about 15 minutes. Nutrition Info: Serving size - generous 1 cup Calories: 270, Protein: 29 grams, Fat: 4 grams, Carbos: 26 grams, Cholesterol: 66 mg., Sodium: 137 mg. Note: I serve this with a large tossed salad with mushrooms, broccoslaw, green pepper and cauliflower accented by a fat free sun dried tomato vinagrette. YUMMY! Posted to Digest eat-lf.v097.n023 by "Jean E. Mulrenan" on Jan 21, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Chicken	Chicken Broth	Paprika
Parsley	Pimento	Rice	Saffron
Scallion	Tomato	Vegetable oil

Chicken Chicken Broth Bean Parsley Rice Scallion Tomato Green beans

for flavor and categorization

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