| Spanish Chicken and Rice Casserole | |
| A traditional baked casserole with a healthful proportion of vegetables, this recipe is light enough to serve in warm weather. | |
| Ingredients: | |
| Instructions: Preheat oven to 375 degrees. In a 2-quart casserole dish, combine rice, onion and oil. Add tomatoes, broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Stir, then cover and bake casserole for 25 minutes. Stir in peas and continue to bake, uncovered, for an additional 25 minutes or until broth is absorbed. Remove bay leaf and serve. | |
| Nutritional Information: Makes 6 servings. Per serving: 229 calories, 4 g total fat (<1 g saturated fat), 32 g carbohydrates, 17 g protein, 3 g dietary fiber, 441 mg sodium. |
