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1
In a small saucepan, stir together the rice and 1 cup water.
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2
Cook using the package directions, omitting the salt and margarine.
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3
Meanwhile, in a medium bowl, stir together the paprika, pepper, and cayenne.
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4
Add the chicken cubes, stirring to coat.
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5
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
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6
Cook the chicken for 5 minutes, stirring occasionally, until lightly browned (the chicken wont be done at this point).
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7
Transfer to a plate.
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8
In the same skillet, cook the onion, bell pepper, and celery, still over medium-high heat, for 5 minutes, or until the vegetables begin to soften, stirring frequently.
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9
Stir in the garlic.
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10
Cook for 1 minute, stirring constantly.
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11
Stir in the tomatoes with liquid, oregano, salt, and chicken.
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12
Bring to a boil.
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13
Reduce the heat and simmer, covered, for 10 minutes, or until the chicken is no longer pink in the center and the sauce is slightly thickened.
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14
Serve the stew with the rice on the side.
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15
(Per serving)
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16
Calories: 258
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17
Total fat: 4.0g
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18
Saturated: 0.5g
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19
Trans: 0.0g
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20
Polyunsaturated: 0.5g
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21
Monounsaturated: 2.0g
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22
Cholesterol: 66mg
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23
Sodium: 261mg
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24
Carbohydrates: 24g
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25
Fiber: 4g
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26
Sugars: 10g
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27
Protein: 30g
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28
Calcium: 69mg
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29
Potassium: 835mg
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30
1/2 starch
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31
3 vegetable
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32
3 lean meat
