Low-fat Spanish Chicken And Rice Casserole

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/4 cups arborio rice or 1 1/4 cups another short-grain rice
• 1 small onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 1/4 cups low-sodium chicken stock
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fresh ground pepper
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 2 medium boneless skinless chicken breasts, about 1 1/4 lbs.,cut in 1 in. pieces
• 1 bay leaf
• 1/2 cup frozen green pea

Recipe

• 1 preheat the oven to 375 degrees.
• 2 in a 2-quart casserole, combine the rice, onion, and oil.
• 3 add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
• 4 cover the casserole and bake 30 minutes.
• 5 stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
• 6 bake until the chicken is cooked through, 15 to 20 minutes.
• 7 remove the bay leaf and serve.