Recipe(tried): Chicken with Spanish Rice (using chicken breasts and green beans)

CHICKEN WITH SPANISH RICE

1 tablespoon plus 1 teaspoon vegetable oil
2 lb skinless, boneless chicken breasts
1/2 teaspoon paprika
8 oz rice, uncooked
1/2 cup sliced scallions
1 1/2 cups low sodium chicken broth
1 cup whole canned tomatoes, with liquid
2 teaspoons chopped fresh parsley
1/8 teaspoon ground saffron or turmeric
1/8 teaspoon freshly ground black pepper
1 1/2 cups green beans, halved
2 tablespoons chopped pimiento

In a large nonstick skillet over medium high heat warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides, 7-8 minutes. Remove the chicken to a dish, and cover loosely to keep warm.

Add the rice and scallions to the skillet. Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes. Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper, crushing the tomatoes with a spoon. Bring the liquid to a boil.

Return the chicken and any juices that may have accumulated to the skillet. Cover. Reduce heat to low, and simmer for 15 minutes, stirring occasionally.

Stir in the green beans and pimiento. Cover and cook until just tender, about 15 minutes.

Makes 8 servings