• 1 1/4 C. long-grain rice, preferably brown
• 1 small onion, chopped
• 1 Tbs. extra virgin olive oil
• 1 14.5 oz. can stewed tomatoes
• 1 1/4 C. canned low-sodium chicken broth, divided
• 1 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 1 7 oz. jar roasted red peppers, drained and chopped
• 2 medium skinless, boneless chicken breasts cut in 1/2" pieces
• 1 bay leaf
• 1/2 C. frozen green peas
• Salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees. In a 2-qt. casserole, combine rice, onion and oil. Mix in tomatoes, 1 C. broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes. Stir in peas and add an additional 1/4 C. broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through. Remove bay leaves, add salt and pepper to taste, if desired, and serve.

Yield: 6 servings

Nutritional Info Per serving: 313 calories, 5 g. total fat (less than 1 g. saturated fat), 41 g. carbohydrate, 27 g. protein, 412 g. dietary fiber, 412 mg. sodium