This chicken and rice casserole is delicious if eaten as a main dish and if you desire to add some extra heat, add some hot italian sausage to the mix.
Ingredients
1-1/4 C. long-grain rice, preferably brown
1 small onion, chopped
1 Tbs. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1-1/4 C. canned low-sodium chicken broth, divided
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
2 medium (about 1-1/4 lb.s.), skinless, boneless chicken breasts cut in
1/2 inch pieces
1 bay leaf
1/2 C. frozen green peas
Salt and freshly ground black pepper, to taste
Directions
Preheat oven to 375 degrees. In a 2 qt. casserole, combine rice, onion and oil. Mix in tomatoes,1 C. broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes. Stir in peas and add an additional 1/4 C. broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through.
Remove bay leaves, add salt and pepper to taste, if desired, and serve.
Nutritional Info Per serving: 313 calories, 5 g. total
fat (less than 1 g. saturated fat), 41 g. carbohydrate, 27 g. protein, 412 g. dietary fiber, 412 mg. sodium.
Serving Size
6
