Healthy arroz con pollo!
2 tbsp. olive oil
4 skinless, boneless chicken breasts
1/2 tsp. each salt and pepper, divided
1 Spanish onion, chopped
1 green bell pepper, seeded and chopped
2 cups Valencia rice (sometimes called Spanish rice)
4 cups fat-free, low-sodium chicken broth
1/4 tsp. saffron
1 cup peas
1 jar diced pimientos, drained
In 3-quart, nonstick sauté pan heat oil over medium-high heat. Sprinkle chicken with salt and pepper, then cook about 4 to 6 minutes on each side, until brown. Remove and keep warm.
In remaining oil sauté onion and bell pepper over medium heat until tender. Add rice, broth and saffron and bring to boil. Add chicken, cover, reduce heat and simmer 30 minutes or until rice is tender.
Cook peas in separate dish. Add peas and pimientos and let stand, covered, a few minutes before serving. Makes 4 servings.
Cooking time: 45 minutes.
~ Courtesy of Latina Magazine