Weight Watchers, posted on Gail's by Pat/No. Cal.
I've made many times, easy, colorful and delicious.
Arroz Con Pollo
2 t. olive oil
4 boned and skinned chicken breasts cut into bite size pieces
½ cup (4 oz.) long-grain white rice
½ cup onion, chopped
1 – 14.5 oz can whole tomatoes, peeled drained (I use a can of diced toms in rich puree)
1- 7 oz. jar roasted red peppers, drained and chopped
1 cup fat-free chicken broth
¼ cup fresh parsley, finely chopped
¼ t. fresh rosemary, chopped
¼ t. salt or to taste
1 cup frozen petite peas
Coarsely gr. black pepper
Pinch of Saffron, crushed
In a 12-inch nonstick skillet over med. high, heat oil. Add chicken and sauté turning until browned, about 7 min.
Transfer chicken to plate, set aside. In same skillet, combine rice, and onion. Cook until rice is translucent, about 2 minutes. Stir in tomatoes, roasted red pepper, broth, parsley, rosemary, saffron, and salt. Return chicken to skillet, cover and let simmer for 25 minutes.
Stir in peas, and cook until tender or until almost all liquid is absorbed, about 6-9 minutes on med. high heat. Serves 4
291 calories, 6 points
I've made many times, easy, colorful and delicious.
Arroz Con Pollo
2 t. olive oil
4 boned and skinned chicken breasts cut into bite size pieces
½ cup (4 oz.) long-grain white rice
½ cup onion, chopped
1 – 14.5 oz can whole tomatoes, peeled drained (I use a can of diced toms in rich puree)
1- 7 oz. jar roasted red peppers, drained and chopped
1 cup fat-free chicken broth
¼ cup fresh parsley, finely chopped
¼ t. fresh rosemary, chopped
¼ t. salt or to taste
1 cup frozen petite peas
Coarsely gr. black pepper
Pinch of Saffron, crushed
In a 12-inch nonstick skillet over med. high, heat oil. Add chicken and sauté turning until browned, about 7 min.
Transfer chicken to plate, set aside. In same skillet, combine rice, and onion. Cook until rice is translucent, about 2 minutes. Stir in tomatoes, roasted red pepper, broth, parsley, rosemary, saffron, and salt. Return chicken to skillet, cover and let simmer for 25 minutes.
Stir in peas, and cook until tender or until almost all liquid is absorbed, about 6-9 minutes on med. high heat. Serves 4
291 calories, 6 points