Ingredients:
1 2/3 cups quick-cooking brown rice
1 onions, chopped
1 tablespoon olive oil
14 1/2 ounces stewed tomatoes
14 1/2 ounces reduced-sodium fat-free chicken broth
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon fresh ground black pepper
7 ounces roasted red peppers ( drained and chopped)
3/4 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 bay leaves
salt
1/2 cup frozen green peas
Directions:
Preheat oven to 375 degrees.
Combine everything except the peas in a 2-quart casserole dish.
Stir, cover, and bake for 40 minutes.
Stir in peas and bake for 10 minutes more.
Remove bay leaf and serve.
Servings: 6
Time preparation: 5 min.
Time total: 55 min.