Chipotle Chicken and Rice Ww |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another really simple and great tasting Weight Watchers recipe ( about 6 points, if you count them!). DH loves this! Ingredients:
1 teaspoon olive oil |
1 lb chicken thigh, skinless, boneless and cut into 2-inch chunks |
1 onion, diced |
1 green pepper, seeded and chopped |
2 garlic cloves, minced |
1 cup long grain rice |
1 chipotle chile in adobo, chopped |
1 (8 ounce) can tomato sauce |
1 cup water |
12 pimento stuffed olives, chopped |
1 cup frozen peas |
Directions:
1. Heat a large nonstick skillet over medium heat. Add the oil and add the chicken, cooking until browned. Transfer to a plate.
2. Add the onion, pepper and garlic to the pan and cook over a medium heat until soft. Add the rice, chipotle and cook for about a minute.
3. Stir in the chicken, tomato sauce,water and olives, and bring to a boil.
4. Reduce the heat ans simmer, covered until the chicken is cooked through and the rice is tender ( about 20 minutes or so).
5. Stir in the peas and heat through before serving.
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