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  • Writer's pictureAmanda Davis

Skillet Yellow Rice and Chicken

Too many green peppers for me.  Josh wasn’t a huge fan of it either.  I think it would have been good if the green peppers hadn’t overpowered it.  It was definitely edible, but won’t be on the list again.

Skillet Yellow Rice and Chicken Makes 4 servings – 8 WW Points each

Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1/2 cup chopped onion 1/2 cup seeded and chopped green bell pepper 1 pound skinless boneless chicken thighs, cut into 1-inch pieces (I used chicken breast) 1 cup long-grain white rice 1 teaspoon ground tumeric 1 teaspoon ground cumin 2 cups fat-free, reduced sodium chicken broth 10 pimento-stuffed green olives, halved crosswise 1 tablespoon capers, drained 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/4 cup chopped fresh parsley

Preparation Heat the oil in a large nonstick skillet over medium-high heat.  Add the garlic, onion, and bell pepper; cook 2 minutes.  Add the chicken and cook 2 minutes longer.  Stir in the rice, tumeric, and cumin; cook 1 minute.  Add the broth, olives, capers, salt, and black pepper; bring to a boil.  Cover, reduce the heat, and simmer until the broth has evaporated, about 17 minutes.  Remove from the heat and stir in parsley.

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