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.