---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Chicken with Spanish Rice
  Categories: Ww, Poultry, Grains, Main dish
       Yield: 8 servings
  
       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, 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
   source unknown
   tnt by marina phx.az
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