Chicken with spanish rice

Yield: 8 servings

Measure Ingredient
1 tablespoon Veg oil (plus 1 tsp)
2 pounds Chicken, Skinless Boneless
\N \N Breasts
½ teaspoon Paprika
8 ounces Rice, uncooked
½ cup Scallions, sliced
1½ cup Chicken broth, low sodium
1 cup Tomatoes, whole, canned,
\N \N With liquid
2 teaspoons Parsley, chopped
⅛ teaspoon Saffron or turmeric, ground
⅛ teaspoon Black pepper, fresh ground
1½ cup Green beans, halved
2 tablespoons Pimiento, chopped

In a large non stick 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 til golden on both sides, 7-8 minutes. Remove the chicken to a dish, and cover loosely to keep warm.

Add the rice and scallions to the skillet. Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes.

Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper. crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken and any juices that may have accumulated to the skillet. Cover. Reduce heat to low, and simmer for fifteen minutes, stirring occasionally. Stir in the green beans and pimiento. Cover and cook til just tender, about 15 minutes.

~=}[ Saffron, which gives the rice in this dish it's characteristic yellow color, comes from the flower of the saffron crocus. It takes 70,000 flowers to make just one pound of saffron, which helps explain it's high price.]{=-

WW: ½ fat, 3 pro, ¾ veg, 1 bread, 10 optional cals. Per serving: 270 cal, 29 g pro, 4 g fat, 26 g carbs, 66 mg chol, 137 mg sodium

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