To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.
- 1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
- 1 tablespoon olive or vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/4 cups fat-free chicken broth
- 1 cup uncooked long grain rice
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground saffron or turmeric
- 1 (14 1/2oz) can stewed tomatoes
- 1 medium sweet red pepper, cut into thin strips
- ¾ cup frozen peas
- In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
- Add onion and garlic to skillet; cook until onion has softened but not browned.
- Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
- Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.
- Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.
Food Exchanges: 1 starch, 1/2 lean meat.
|Nutritional Info (per serving):|
|Makes 6 Servings|
Recipe courtesy of Cooks Recipes Source: Better Homes and Gardens Magazine September 1992 issue.
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