Bitsys Kitchen. Arroz Con Pollo

Arroz Con Pollo
2 teaspoons extra virgin olive oil 4 chicken breasts, boneless, skinless, cut into bite size pieces 1/2 cup long grain white rice 1/2 cup onion, chopped 1 (14.5 oz.) can whole tomatoes, drained 1 (7 oz.) jar roasted red peppers, drained	1 cup fat free chicken broth 1/4 cup parsley, finely chopped 1/4 teaspoon dried rosemary, crushed 1/4 teaspoons salt or to taste Pinch of saffron, crushed 1 cup frozen petite peas Coarsely ground black pepper to taste

In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and sauté, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.

In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.
Makes 4 servings..

Per Serving - 4 Fat grams, 263 calories, 7 WW points