Low-Fat Spanish Chicken And Rice Casserole - cooking recipe

Ingredients

1 1/4 cups arborio rice or 1 1/4 cups another short-grain rice
1 small onion, chopped
1 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can stewed tomatoes
1 1/4 cups low-sodium chicken stock
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground pepper
1 (7 ounce) jar roasted red peppers, drained and chopped
2 medium boneless skinless chicken breasts, about 1 1/4 lbs.,cut in 1 in. pieces
1 bay leaf
1/2 cup frozen green pea

Preparation

Preheat the oven to 375 degrees.
In a 2-quart casserole, combine the rice, onion, and oil.
Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
Cover the casserole and bake 30 minutes.
Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
Bake until the chicken is cooked through, 15 to 20 minutes.
Remove the bay leaf and serve.