Title: Chicken with Spanish Rice
Categories: None
Yield: 8 Servings

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

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