Spanish Chicken with Rice and Beans
1 c chopped green bell pepper
1 c chopped onions
2 garlic cloves, minced
10 oz skinless boneless chicken breast, cubed
2 c low sodium chicken broth
2 T tomato paste
6 oz long grain rice
6 oz drained cooked red kidney beans
1 c drained canned whole plum tomatoes
Freshly ground black pepper, to taste
Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
Add chicken and cook until browned, 5 minutes. Reduce heat to low.
Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
Cover and cook 20 minutes until most of the water has been absorbed.
Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
Makes 4 (1 1/2 c) servings, 6 points per serving