Creole Chicken Stew

Directions

1. 1
   In a small saucepan, stir together the rice and 1 cup water.
2. 2
   Cook using the package directions, omitting the salt and margarine.
3. 3
   Meanwhile, in a medium bowl, stir together the paprika, pepper, and cayenne.
4. 4
   Add the chicken cubes, stirring to coat.
5. 5
   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
6. 6
   Cook the chicken for 5 minutes, stirring occasionally, until lightly browned (the chicken wont be done at this point).
7. 7
   Transfer to a plate.
8. 8
   In the same skillet, cook the onion, bell pepper, and celery, still over medium-high heat, for 5 minutes, or until the vegetables begin to soften, stirring frequently.
9. 9
   Stir in the garlic.
10. 10
    Cook for 1 minute, stirring constantly.
11. 11
    Stir in the tomatoes with liquid, oregano, salt, and chicken.
12. 12
    Bring to a boil.
13. 13
    Reduce the heat and simmer, covered, for 10 minutes, or until the chicken is no longer pink in the center and the sauce is slightly thickened.
14. 14
    Serve the stew with the rice on the side.
15. 15
    (Per serving)
16. 16
    Calories: 258
17. 17
    Total fat: 4.0g
18. 18
    Saturated: 0.5g
19. 19
    Trans: 0.0g
20. 20
    Polyunsaturated: 0.5g
21. 21
    Monounsaturated: 2.0g
22. 22
    Cholesterol: 66mg
23. 23
    Sodium: 261mg
24. 24
    Carbohydrates: 24g
25. 25
    Fiber: 4g
26. 26
    Sugars: 10g
27. 27
    Protein: 30g
28. 28
    Calcium: 69mg
29. 29
    Potassium: 835mg
30. 30
    1/2 starch
31. 31
    3 vegetable
32. 32
    3 lean meat