spanish chicken with rice and beans
 
  yield 4 servings
1   whole green bell pepper; seeded and chopped
1   whole onion; chopped
2 clove  garlic; minced
3/4 lb.  skinless boneless chicken breast; cubed
1 cup  low sodium chicken broth
2 Tbsp  tomato paste
1 cup  quick-cooking white rice
1 cup  drained canned whole plum tomatoes
2/3 cup  canned red kidney beans; rinsed and drained
  freshly ground pepper; to taste
 
spray a nonstick skillet with nonstick spray and set over medium-high 
heat. saute the bell pepper, onion and garlic until softened. add the 
chicken and saute until browned. 
 
stir in the broth and tomato paste, then add the rice, tomatoes, beans, 
and ground pepper. reduce the heat, cover, and simmer until most of the 
broth is absorbed, about 10 minutes. uncover and cook, stirring 
occasionally, 5 minutes longer. 
 
 
notes : points per serving: 6 
 
contributor: weightwatchers.com 
 
 
 
 
(ID: 76809) Mirror: rec.food.recipes: Mon, Jun 14, 2004


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