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Chicken With Rice (WW)***
by MELISSA RODRIGUEZ
serves: 4
  Weight Watchers New Complete Cookbook Page 167 (Points Value 8)
Ingredients:
  1 1/2 Lbs   Chicken, Bone-in Skinned
  1/2 Tsp   Salt
  1/4 Tsp   Black Pepper
  4 Tsp   Olive Oil
  1   Red Bell Pepper, Chopped
  2   Celery Stalks, Sliced
  14 Oz   Diced Tomatoes, Canned
  1/2 Cup   Chicken Broth
  1/3 Cup   White Rice
  1/2 Tsp   Oregano, Dried
  1/2 Tsp   Saffron Threads, Crushed
  1 Cup   Peas, Frozen
  1/4 Cup   Cilantro, Freshed Chopped
Directions:
  1. Preheat oven to 350F

2. Sprinkle chicken with salt and pepper. Heat oil in large nonskillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2 Qt casserole dish.

3. Add bell pepper, celecry, onion, and garlic to skillet; cook, stirring until softened, about 5 minutes. Stir in tomatoes with their juice and broth; bring to boil. Stir in rice, oregano, and saffron, add to chicken.

4. Bake, covered 25 minutes; sprinkle with peas. Bake, covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes. Serve sprinkled with cilantro