Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Low Fat

Chicken With Rice (WW)*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

Red Bell Pepper, Chopped

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

Categories:

Low Fat
Main Dishes
Pasta/Rice/Potatoes
Poultry