Spanish Chicken and Rice

I doubled everything in the recipe except the chicken since it only made two servings. I used two chicken breasts that I had chopped up and stir fried, regular tomato juice and sage instead of the savory. The prep time takes a little time for this recipe because you have to cook the chicken and the rice before mixing everything together. I mixed it all in a 2-qt. baking dish and then cooked it for almost 40 minutes due to the larger quantity. It needed some salt before eating to add a little more taste to it. I thought it was good once the salt was added. Leftovers the next day were even better because the rice had more time to soak up all the juice. Of course, my picky family didn’t really care for it as much as I did.

Prep: 15 minutes

Cook: 20-40 minutes

Yield: 2 servings

• 2/3 cup finely chopped onion
• 1/4 cup sliced fresh mushrooms
• 1 1/4 cups cubed cooked chicken breasts
• 2 plum tomatoes, peeled and chopped
• 1/2 cup cooked long grain rice
• 1/2 cup reduced-sodium tomato juice
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup frozen peas
• 1 tablespoon chopped pimientos
• 1/8 teaspoon dried tarragon
• 1/8 teaspoon dried savory
• Pinch pepper

1. In a skillet coated with cooking spray, sauté onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375 for 5-20 minutes or until liquid is absorbed.

Nutrition: (1 1/2 cups) 207 calories, 4 g fat, 0 g saturated fat, 54 mg cholesterol, 108 mg sodium, 25 g carbohydrate, 0 g fiber, 19 g protein.