Wednesday, September 16, 2009

Spanish Chicken and Rice

John and I have joined Weight Watchers again. I'm in denial. Yes, I've agreed to the plan, and I will cook and eat and do it, but in a robot/automatic-I've-done-this-so-many-times-I-know-the- points - of- everything- by-heart, mode right now. Perhaps after I've lost 10 or so pounds I'll muster up some enthusiasm. In the meantime I don't want words of encouragement or support. That would counteract my denial. If you are a friend or family member of mine, know that I know you support me, end of story. That's the last I'll talk about that for a while. This is a Spanish Chicken and Rice recipe pulled straight from weight watchers website. I'll give it 4 stars. It was filling for the amount of points, it was easy and it tasted pretty good, although calling it Spanish requires a bit of imagination.

Spanish Chicken and Rice

1 garlic clove, minced
1/2 anonion (it called for 2 whole, but 1/2 was plenty even for someone who likes onions)
1 lb uncooked boneless, skinless chicken breasts, diced
2 cups of water (next time I'll do chicken broth)
1 14.5oz can of diced tomatoes
5.5oz of rice
1/2 tsp turmeric
1/8 tsp chili powser
1/2 medium red pepper
1/2 medium green pepper (I didn't have the red, so I used 1 green*)
1/2 cup chopped celery
2/3 cup frozen green peas

Spray a large non-stick skillet with cooking spray, brown garlic, onions and chicken.

Add water, tomatoes, rice, turmeric, chili powder, salt and pepper. Cover and simmer 10 minutes. Do not bring to a boil or you chicken will be dry. Just a gentle simmer.

Add peppers and celery and simmer for 10 more minutes, stirring occasionally. Add peas and simmer until rice is tender, adjusting liquid if necessary.

*I also chopped up a zucchini because I had one on hand and my bell pepper was puny and I omitted a lot of the onion.)

Weight Watchers:
Points Value: 6 pts
Serves 4


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