Chipotle Chicken and Rice
Source of Recipe
WW Take-Out-Tonight cookbook
Recipe Introduction
Serving size: 1 cup; 6 points per serving.
List of Ingredients
- 1 tsp olive oil
- 1 lb. skinless, boneless chicken thighs, trimmed of all visible fat and cut into 2-inch chunks
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 1 chipotle en adobo, chopped
- 1 can (8-oz) tomato sauce
- 1 cup water
- 12 pimento-stuffed olives, chopped
- 1 cup frozen peas
Instructions
- Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
- Add the onion, green bell pepper and garlic to the skillet. Cook over medium heat, stirring occasionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 20 minutes. Stir in the peas and heat through.
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