In a large nonstick skillet over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides, 7-8 minutes. Remove the chicken to a dish and cover loosely to keep warm.
Add the rice and scallions to the skillet. Cook, stirring frequently, until the rice is golden and translucent, 2-3 miinutes.
Stir in the broth, tomatoes with liquid, parsley, saffron, and pepper, crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken (and any juices that have accumulated in the dish)to the skillet. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
Stir in the green beans and pimiento. Cover and cook until the beans are just tender, about 15 minutes.
Weight Watchers-
1/2 fat, 3 proteins, 3/4 vegetable, 1 bread, 10 optional calories.
Nutrition Information.
270 calories, 29g protein, 4 g fat, 2g carbohydrate, 66 mg cholest, 137 mg sodium.
Originally Submitted
8/5/2010
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