Spanish Chicken With Rice and Beans(6 Ww Points) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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from Ingredients:
1 cup chopped green bell pepper |
1 cup chopped onion |
2 garlic cloves, minced |
10 ounces boneless skinless chicken breasts, cubed |
2 cups low sodium chicken broth |
2 tablespoons tomato paste |
6 ounces long grain rice |
6 ounces drained cooked red kidney beans |
1 cup drained canned plum tomato |
fresh ground black pepper, to taste |
Directions:
1. Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
2. Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
3. Add chicken and cook until browned, 5 minutes. Reduce heat to low.
4. Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
5. Cover and cook 20 minutes until most of the water has been absorbed.
6. Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
7. Makes 4 (1 1/2 c) servings, 6 points per serving.
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