Fiery Chicken and Rice Stew

photo (4)This recipe is modified from the chicken stew recipe on page 162 of the Weight Watchers Annual Recipes for Success 2003 cookbook. This book was a nice little 50 cent find at the local Goodwill. The recipe is easy and tasty. Sorry guys – I am obviously not a photographer. It makes 4 servings.

 

 

 

 

Fiery Chicken and Rice Stew

1 (5 ounce) package yellow rice (such as Vigo)
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
4 garlic cloves, minced
2 cups vegetable stock
1 (14.5 ounce) can diced tomatoes
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon ground red pepper

Prepare rice according to package directions, omitting salt and fat.

Sprinkle chicken evenly with salt and pepper. Heat oil in a dutch oven over medium-high heat. Add chicken; cook for 5 minutes or until browned, turing occasionally. Add onion, green bell pepper, and garlic; cook for 5 minutes. Add broth and remaining 5 ingredients; bring to a boil and simmer 10 minutes. Serve over rice.

By my calculations – per serving – Calories: 344, Total Fat: 4.7g, Sa.t Fat: 0.5g, Carbs: 47.2g, Fiber: 6g, Protein: 27.4g

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