Chicken With Spanish Rice

Recipe Ingredients

1 tablespoon	15ml	Veg oil - (plus 1 tsp)
2 lbs	908g / 32oz	Chicken - skinless boneless
		Breasts
1/2 teaspoon	2.5ml	Paprika
8 oz	227g	Rice - uncooked
1/2 cup	118ml	Scallions - sliced
1 1/2 cups	355ml	Chicken broth - low sodium
1 cup	62g / 2.2oz	Tomatoes - whole, canned
		With liquid
2 teaspoons	10ml	Parsley - chopped
1/8 teaspoon	0.6ml	Saffron or turmeric - ground
1/8 teaspoon	0.6ml	Black pepper - fresh ground
1 1/2 cups	240g / 8.5oz	Green beans - halved
2 tablespoons	30ml	Pimiento - chopped

Recipe Instructions

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 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 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 until just tender, about 15 minutes.

Source:
Arizona Magazine 10/94

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