Title: Chicken with spanish rice
 Categories: None
      Yield: 8 Servings
 
      1 tb Plus 1 tsp vegetable oil
      2 lb Skinless boneless chicken
           -breasts
    1/2 ts Paprika
      8 oz Uncooked rice
    1/2 c  Sliced scallions
  1 1/2 c  Low sodium chicken broth
      1 c  Canned whole tomatoes; with
           -liquid
      2 tb Choppped parsley
    1/8 ts Ground saffron or tumeric
    1/8 ts Freshly ground black pepper
  1 1/2 c  Green beans; halved
      2 tb Drained chopped pimento
 
  This is from my Weight Watchers cookbook and VERY good!
  
  1. In a large nonstick 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 until golden on both sides., 7 to 8 minutes.
  Remove the chiekn to a dish and cover loosely to keep warm.
  
  2. Add the rice and the scallions to the skillet. Cook, stirring
  frequently, until the rice is golden and translucent, 2 to 3 minutes.
  
  3. Stir in the borth, tomatoes with liquid, parsley, saffron, and
  pepper, crushing the tomatoes with a spoon. Bring the liquid to a
  boil. Return the chicken (and any juices that have accumulated in the
  dish) to the skillet. Cover, reduce the heat to low, and simmer for
  15 minutes, stirring occasionally.
  
  4. Stir in the green beans and pimento. Cover and cook until the
  beans are just tender, about 15 minutes.
  
  Nutrition Info:
  
  Serving size - generous 1 cup
  
  Calories: 270, Protein: 29 grams, Fat: 4 grams, Carbos: 26 grams,
  Cholesterol: 66 mg., Sodium: 137 mg.
  
  Note: I serve this with a large tossed salad with mushrooms,
  broccoslaw, green pepper and cauliflower accented by a fat free sun
  dried tomato vinagrette. YUMMY!