- 6
0/5
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Ingredients
- 1 T olive oil
- 1 boneless skinless chicken breast half, cubed
- 1/2 c. chopped onion
- 2 garlic cloves, minced
- 2 (14 1/2oz) cans chicken broth
- 1 c. water
- 2 c. uncooked regular long-grain white rice
- 1/2 t. saffron,crushed
- 1/8 t. pepper
- 1 c. frozen early June peas
- 6 oz cooked ham, cut into thin strips
- 1 (14 1/2oz) can stewed tomatoes, undrained
Preparation
Step 1
In 12" skillet, heat oil until hot. Add chicken, onion and garlic; cook and stir 2 to 3 minutes or until chicken is browned and onion and garlic are tender. Add broth, water, rice, saffron and pepper; mix well. Bring to a boil. Reduce to medium low; cover and simmer 10 minutes.
Add peas, ham and tomatoes to rice mixture; mix well. Cover; cook additional 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.
370 cal, 5g fat, 62g carb, 4g fiber