Best Spanish Chicken With Rice And Beans6 Ww Points Recipes

SPANISH CHICKEN WITH RICE AND BEANS(6 WW POINTS)

Spanish Chicken With Rice and Beans(6 Ww Points) image

Make and share this Spanish Chicken With Rice and Beans(6 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
10 ounces boneless skinless chicken breasts, cubed
2 cups low sodium chicken broth
2 tablespoons tomato paste
6 ounces long grain rice
6 ounces drained cooked red kidney beans
1 cup drained canned plum tomato
fresh ground black pepper, to taste

Steps:

Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.
Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.
Add chicken and cook until browned, 5 minutes. Reduce heat to low.
Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.
Cover and cook 20 minutes until most of the water has been absorbed.
Uncover and cook 5 minutes more, stirring occasionally. Serve immediately.
Makes 4 (1 1/2 c) servings, 6 points per serving.

Nutrition Facts : Calories 347.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 41.1, Sodium 153.3, Carbohydrate 54.7, Fiber 5.8, Sugar 5.1, Protein 27

OVEN-BAKED SPANISH CHICKEN WITH RICE

Oven-Baked Spanish Chicken With Rice image

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 whole chicken (cut into pieces, or use chicken breasts)
seasoning salt
black pepper
4 -6 tablespoons oil
2 medium onions, chopped
1 green bell pepper, seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
2 (14 ounce) cans diced tomatoes, undrained
2 cups chicken broth
1 tablespoon chicken bouillon powder (optional)
1 1/2 cups uncooked converted white rice
1 tablespoon chili powder
1 pinch cinnamon
2 -4 teaspoons cumin
1/2 cup sliced green olives
1 cup Pace Picante Sauce
1 1/2 cups shredded cheddar cheese

Steps:

Heat oil in a large skillet over medium-high heat.
Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
Brown on both sides then remove to a plate.
Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
Season with more seasoned salt and black pepper to taste.
Transfer to a large greased baking dish or roasting pan.
Top with the browned chicken pieces, then sprinkle the olives all over.
Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
Uncover then spoon picante sauce over the chicken.
To with with shredded cheddar cheese.
Return to oven to bake 3-5 minutes.

Nutrition Facts : Calories 1290.3, Fat 85.4, SaturatedFat 26.6, Cholesterol 288.3, Sodium 1565.6, Carbohydrate 52.5, Fiber 7.2, Sugar 11.4, Protein 77.6