Arroz con Pollo

If you decide to use brown rice, make sure you add some cooking time to the end (about 15-20 minutes or so).

What's Needed:
4 tsp. olive oil
1.5 lb. chicken breast (boneless, skinless)
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground pepper
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 C. low-sodium chicken broth
2 T. water
2/3 C. white rice (I used brown rice--same measurement)
1/2 tsp. dried oregano
1/2 tsp. saffron
1 bay leaf
1 C. frozen green peas
1 C. roasted red peppers, chopped

1. Preheat oven to 250. Heat a large skillet over medium heat. Heat the oil.

2. Add the chicken and sprinkle with paprika, salt, and pepper. Cook, turning frequently until browned, 8-10 minutes. Put chicken into a shallow casserole dish.

3. Combine bell pepper, onion, and garlic; cook, stirring frequently, until softened (about 4-5 minutes)

4. Stir in tomatoes, broth, and water. Bring to a boil. Remove from heat.

5. STir in the rice, oregano, saffron, and bay leaf. Transfer to casserole.

6. Cover and bake 25 minutes; stir in peas and roasted peppers.

7. Cover and bake until the liquid is absorbed (this takes longer with brown rice), about 15 minutes longer. Discard bay leaf.


Husband's Grade: B
PointsPlus: 8 (for 1/4 of casserole)

Inspired by: Weight Watchers New Complete Cookbook