Spanish Chicken and Rice Casserole
From: The American Institute for Cancer Research

1 1/4 cups long-grain rice, preferably brown
1 small onion, chopped
1 Tbsp. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1 1/4 cup 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 lbs.), skinless, boneless chicken breasts cut in 1/2-inch pieces
1 bay leaf
1/2 cup frozen green peas
Salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees.

In a 2-quart casserole, combine rice, onion and oil. Mix in tomatoes, 1 cup 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 cup broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through.

Remove bay leaf, add salt and pepper to taste, if desired, and serve.

Makes 6 servings.

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.