| 2 teaspoons | Extra-virgin olive oil |
| 4 | Chicken breasts, boneless and skinless, cut into bite-size pieces |
| 1/2 cup | Long-grain white rice |
| 1/2 cup | Onion, chopped |
| 1 (14.5-ounce) can | Whole tomatoes, drained |
| 1 (7-ounce) jar | "roasted" red peppers, drained |
| 1 cup | Fat-free chicken broth |
| 1/4 cup | Parsley, finely chopped |
| 1/4 teaspoon | Dried rosemary, crushed |
| 1/4 teaspoons | Salt or to taste |
| | Pinch of saffron, crushed |
| 1 cup | Frozen petite peas |
| | Coarsely ground black pepper to taste |
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tendeer and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.
nutrient info is for one serving