Red Pepper, Tomato and Chicken Rice Pilaf

This is one of those recipes that you look at and think it might be okay, but give it a try because it will take you by surprise.  It is even better the second day!  To be honest, I only put chicken in it on the nights we are not eating any other protein.  I like it without the meat.  I’ve also made it with firm tofu and have been happy with the result.  Check it out!

1 1/2 Cup, Minute – Brown Rice
3/4# Chicken, boneless, cooked, cut into bite-size pieces
1 can (14.5 oz) Stewed Tomatoes
1 can (14.5 oz) Fat-Free Chicken Broth
1 large Red Pepper, roasted and cut into 1″ pieces
1/2 Cup Peas, frozen
1T Olive Oil
1 Bay Leaf
1 tsp Paprika
1 tsp Oregano, ground
1/4 tsp Pepper, black
Salt, as needed

Nutritonal info (Serves 6):
Calories: 183, Protein: 16, Carbohydrate: 20gm, Fat: 4gm, Fiber: 3gm, Sodium: 508mg

The original recipe called for a jar of roasted red peppers.  I like the fresh taste of red peppers roasted over a flame, so I changed to recipe.  It would be simpler to add a jar (7 oz) of peppers, but keep in mind it adds fat, calories and sodium.   This recipe is so healthy, it might be worth the trade to you.







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