2 teaspoons extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup onions, chopped
1 (14.5-ounce) can whole tomatoes, drained
1 (7-ounce) jar "roasted" red peppers, drained
1 cup fat-free chicken broth
1/4 cup parsley, finely chopped
1/4 teaspoon dried rosemary, crushed
1/4 teaspoons salt or to taste
Pinch of saffron, crushed
1 cup frozen petite peas
Coarsely ground black pepper to taste
In a large non-stick frying pan over medium high heat, heat olive oil; add chicken pieces and saute, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.
In the same frying pan, stir together rice and onion; cook approximately 2 minutes or until rice is translucent. Stir in tomatoes, red peppers, chicken broth, parsley, rosemary, salt and saffron. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and pepper; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove from heat and serve.Makes 4 servings.