Arroz Con Pollo

1 1/2 Pounds boneless chicken breasts, skinned, all visible fat removed

1 TBSP Margarine

2 Cloves garlic, minced

1/4 tsp paprika

1/4 C. Chopped onion

1/4 C. Chopped green bell pepper

1 TBSP vegetable oil

1 C. Uncooked rice

2 C. low-sodium chicken broth

1/2 C. Chopped fresh tomatoes

1/8 tsp saffron or turmeric

1/2 C. Cooked green peas

Preheat oven to 350.

Rinse chicken and pat dry. Set aside.

In a small saucepan over medium heat, melt margarine. Add garlic, black pepper and paprika.

Mix well.

Remove from heat and brush on chicken breasts.

Place chicken in ovenproof dish and bake, uncovered, 20-25 minutes, or until meat has turned white throughout.

Meanwhile, in a large non-stick skillet over medium heat, saute the onion and green pepper in oil 5-6 minutes or until soft.

Add rice and cook another 2-3 minutes, stirring frequently. Add chicken broth, tomatoes and saffronor turmeric and stir to mix thoroughly.

Cover and simmer over low heat 20-25 minutes. Add green peas and cooked chicken and cook for an additional 10 minutes.

Serve immediately.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DEBSTOKES.