Chicken with spanish rice

Yield: 8 Servings

Ingredients:

1 tb Veg oil (plus 1 tsp)
2 lb Chicken Skinless Boneless Breasts
1/2 ts Paprika
8 oz Rice uncooked
1/2 c Scallions sliced
1 1/2 c Chicken broth low sodium
1 c Tomatoes whole canned With liquid
2 ts Parsley chopped
1/8 ts Saffron or turmeric ground
1/8 ts Black pepper fresh ground
1 1/2 c Green beans halved
2 tb Pimiento

Instructions:

chopped In a large non stick 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 til 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 minutes. Stir in the broth tomatoes with the liquid parsley saffron and pepper. crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken and any juices that may have accumulated to the skillet. Cover. Reduce heat to low and simmer for fifteen minutes stirring occasionally. Stir in the green beans and pimiento. Cover and cook til just tender about 15 minutes. ~=}[ Saffron which gives the rice in this dish it's characteristic yellow color comes from the flower of the saffron crocus. It takes 70 000 flowers to make just one pound of saffron which helps explain it's high price.]{=- WW: 1/2 fat 3 pro 3/4 veg 1 bread 10 optional cals. Per serving: 270 cal 29 g pro 4 g fat 26 g carbs 66 mg chol 137 mg sodium