Recipe - Chicken With Spanish Rice

1 tablespoon Plus 1 tsp vegetable oil
2 pound Skinless boneless chicken
breasts
One half teaspoon Paprika
8 ounce Uncooked rice
One half cup Sliced scallions
1 One half cup Low sodium chicken broth
1 cup Canned whole tomatoes; with
liquid
2 tablespoon Choppped parsley
1/8 teaspoon Ground saffron or tumeric
1/8 teaspoon Freshly ground black pepper
1 One half cup Green beans; halved
2 tablespoon Drained chopped pimento

This is from my Weight Watchers cookbook and VERY good!

1. In a large nonstick skillet over mediumhigh 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 eatlf.v097.n023 by "Jean E. Mulrenan"
jmulrena@ivy.tec.in.us on Jan 21, 1998