Arroz con pollo (rice with chicken) 

The spices in this tasty dish will keep you from reaching for the salt shaker.

Ingredients

1½ pounds boneless chicken breasts, skinned, all visible fat removed
1 tablespoon margarine or butter, whichever your dietitian recommends
2 cloves garlic, minced (Add one or two more for a stronger taste.)
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
¼ cup chopped onion
¼ cup chopped green bell pepper
1 tablespoon olive oil or other oil recommended by your dietitian
1 cup uncooked rice
2 cups low-sodium chicken broth
½ cup chopped fresh tomatoes
1/8 teaspoon saffron or turmeric
½ cup cooked green peas

Directions

1. Preheat oven to 350 degrees F.
2. Rinse chicken and pat to dry. Set aside.
3. In a small saucepan over medium heat, melt margarine or butter. Add garlic, black pepper and paprika. Mix well.
4. Remove mixture from heat and brush on chicken breasts.
5. Place chicken in an ovenproof dish and bake, uncovered, 20 to 25 minutes, or until meat has turned white throughout.
6. Meanwhile, in a large non-stick skillet over medium heat, sauté the onion and green pepper in oil 5 to 6 minutes or until soft.
7. Add rice and cook another 2 to 3 minutes, stirring frequently. Add chicken broth, tomatoes and saffron or turmeric and stir to mix thoroughly.