Arroz con Pollo Submitted by Lindsey R., Lajes Field Ingredients 1: 3/4 cup canned whole tomatoes 1 tablespoon olive oil 4 boneless, skinless chicken breasts 1 red bell pepper, chopped 1/2 cup onion, chopped 2 cloves garlic, minced 1 cup brown rice 1: 3/4 cup low-sodium chicken broth 1/4 teaspoon turmeric 1 bay leaf 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup frozen peas, thawed Fresh basil Preparation 1. Process tomatoes until coarse. 2. Heat oil in skillet over medium-high heat. 3. Season chicken with salt and pepper. Brown it, 3 minutes per side. 4. Remove chicken from skillet. 5. Add bell pepper, onion and garlic to skillet. Cook until soft, about 5 minutes. 6. Add rice, stir for 1 minute. 7. Add broth, tomatoes, turmeric, bay leaf, salt and pepper. Bring to a boil. 8. Reduce, cover and simmer for 25 minutes. 9. Return chicken to skillet, cover and simmer for 15 more minutes. 10. Stir in peas and cook until rice is done, about 5 more minutes. 11. Serve with fresh basil.

Characteristics Low-fat

Eat This For: Entree