This is a household favorite for us. My husband asks for this dish once a week and I switch out the sweet peas with sweet corn kernels, raisins or another tasty addition to make it a little different each time.
It’s a healthy meal but the rice does add a punch to the WeWa points. If you’re not on WeWa and just want a quick Spanish-inspired healthy skillet meal… this is still a good option and beats high in fat alternatives. We love it!
The salt, ground black pepper, paprika and ground cumin are in the measure I use. Feel free to adjust the flavor and smokiness by using more or less of these. Just keep in mind that you can always add a little more salt or pepper to your own plate while keeping the skillet- low sodium.
I will say, dashing a little more paprika and cumin knocks out the need for more salt and makes for a very smokey and tasty dish. Like some more heat? A couple dashes of your fave red hot sauce will do the trick!
If you have children, dice vs chop the veggies so that when they render within the skillet, they’re unnoticeable at meal time by the kiddos. *wink wink
Do you prefer green olives mixed in? Let me know if this becomes one of your “go-to” family dishes!
INGREDIENTS: Makes 4 servings.
3 clove(s) garlic clove (s), minced
15 oz uncooked boneless, skinless chicken thigh(s), about 6 thighs
1 medium uncooked vidalia onion (s), chopped
1½ tsp paprika, or to taste
1 tsp ground cumin, or to taste
½ tsp table salt, or to taste
¼ tsp black pepper, or to taste
2 large sweet red pepper(s), Roasted, cut into strips
1 medium fresh tomato(es), chopped
1¾ cup(s) fat-free, reduced sodium chicken broth
1 cup(s) uncooked organic white rice
½ serving(s) Publix GreenWise Organic Sweet Peas, 1/4 cup
2 tsp olive oil
1. Heat oil in large nonstick skillet over medium heat. Add garlic and onion ; cook, stirring frequently, until slightly golden, about ◴ 5 to 8 minutes. Add chicken; brown ◴ 3 minutes per side. Stir in paprika, cumin, salt, pepper, red pepper and tomatoes.
2. Add broth and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about ◴ 22 minutes. Remove from heat and stir in olives; set aside, covered, for ◴ 5 minutes.
Yields about 1 3/4 cups per serving. 12 points plus per serving and worth it! Plan your breakfast and lunch ahead, so that you can afford the points. That’s what I do!
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