1 (14 1/2-ounce) can pasta-style chunky tomatoes, undrained
1 green pepper, seeded and cut into thin strips
1 1/2 cups frozen English peas
How to Make It
Sprinkle chicken with paprika, pepper, and salt. Coat an oven-proof Dutch oven with cooking spray. Add oil, and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.
Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add broth, tomatoes, and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.
Cover and bake at 350° for 40 minutes. Stir in peas; cover and let stand 5 minutes.
If your Dutch oven doesn't have ovenproof handles, wrap the handles in heavy-duty aluminum foil and place the dutch oven on a lower rack in the oven.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook