Chicken With Rice and Sun-Dried Tomatoes

Total Time
1hr
Prep 10 mins
Cook 50 mins

I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.

Ingredients Nutrition

Directions

  1. In a large non-stick skillet heat the oil.
  2. Add the chicken and sprinkle with the oregano, salt and pepper.
  3. Brown the chicken, turning regularly, about 8-10 minute.
  4. Transfer to a plate.
  5. Combine the rice, celery, scallions and garlic in the skillet.
  6. Saute about 2 minutes on medium heat.
  7. Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
  8. Bring to a boil, reduce heat, and return chicken to the skillet.
  9. Simmer, covered, about 45 minute or until rice is done.
  10. Stir in the chickpeas and heat through, about 2 minutes.

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