Chicken With Spanish Rice - cooking recipe

Ingredients

1 Tbsp. plus 1 tsp. vegetable oil
1/2 tsp. paprika
8 oz. uncooked rice
1 1/2 c. low-sodium chicken broth
2 Tbsp. chopped parsley
1/8 tsp. ground saffron or turmeric
1 1/2 c. green beans, halved
2 lb. skinless, boneless chicken breasts
1/2 c. sliced scallions
1 c. canned whole tomatoes, with liquid
1/8 tsp. freshly ground black pepper
2 Tbsp. drained, chopped pimento

Preparation

In a large nonstick skillet, over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika.
Add the chicken to the skillet and cook until golden on both sides, 7 to 8 minutes.
Remove the chicken to a dish and cover loosely to keep warm.