1 ¼ lbs chicken breasts , skinless, boneless cut in 1/2" pieces
1 ¼ cup long-grain rice, preferably brown
14 oz stewed tomatoes, or 1 can
7 oz roasted red peppers , or 1 jar drained, chopped
½ tsp freshly ground black pepper
1 ¼ cup low-sodium chicken broth, canned, divided
1 small onion, chopped
1 tbsp extra virgin olive oil
1 tsp paprika
½ tsp dried oregano
1 bay leaf
½ cup green peas, frozen
salt
freshly ground black pepper, to taste
Preheat oven to 375 degrees F.
In a 2-quart casserole, combine rice, onion, and oil.
Mix in tomatoes, 1 cup broth, paprika, oregano, ground pepper, roasted peppers, chicken, and bay leaf.
Cover casserole and bake for 30 minutes.
Stir in peas and add the remaining broth if needed to keep rice from sticking.
Bake until the rice is tender and chicken is cooked through.
Remove bay leaves, add salt and pepper to taste, if desired, and serve.
Sugar: 4g
:
Calcium: 70mg
Calories: 321kcal
Carbohydrates: 41g
Cholesterol: 60mg
Fat: 6g
Fiber: 3g
Iron: 2mg
Potassium: 692mg
Protein: 26g
Saturated Fat: 1g
Sodium: 732mg
Vitamin A: 815IU
Vitamin C: 28mg
