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  Chicken With Spanish Rice
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
1 tbsp Veg oil (plus 1 tsp)
2 lb Chicken, Skinless Boneless
Breasts
1/2 tsp Paprika
8 oz Rice, uncooked
1/2 cup Scallions, sliced
1 1/2 cup Chicken broth, low sodium
1 cup Tomatoes, whole, canned,
With liquid
2 tsp Parsley, chopped
1/8 tsp Saffron or turmeric, ground
1/8 tsp Black pepper, fresh ground
1 1/2 cup Green beans, halved
2 tbsp Pimiento, chopped
Instructions:
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: 1/2 fat, 3 pro, 3/4 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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