Chicken With Spanish Rice

• 1 Tbsp. plus 1 tsp. vegetable oil
• 1/2 tsp. paprika
• 8 oz. uncooked rice
• 1 1/2 c. low-sodium chicken broth
• 2 Tbsp. chopped parsley
• 1/8 tsp. ground saffron or turmeric
• 1 1/2 c. green beans, halved
• 2 lb. skinless, boneless chicken breasts
• 1/2 c. sliced scallions
• 1 c. canned whole tomatoes, with liquid
• 1/8 tsp. freshly ground black pepper
• 2 Tbsp. drained, chopped pimento

1. In a large nonstick skillet, over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika.
2. Add the chicken to the skillet and cook until golden on both sides, 7 to 8 minutes.
3. Remove the chicken to a dish and cover loosely to keep warm.

vegetable oil, paprika, rice, chicken broth, parsley, ground saffron, green beans, skinless, scallions, tomatoes, freshly ground black pepper, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176590 (may not work)