Time: 1 hour 15 minutes
Makes: 8 servings

Ingredients

1 tablespoon plus 1 teaspoon
vegetable oil
2 pounds skinless, boneless
chicken breasts
1/2 teaspoon paprika
8 ounces uncooked rice
1/2 cup sliced scallions
1 1/2 cups chicken broth
1 cup canned whole tomatoes,
with liquid
2 tablespoons chopped parsley
1/8 teaspoon ground saffron or
tumeric
1/8 teaspoon ground black pepper
1 1/2 cups green beans, halved
2 tablespoons drained chopped
pimiento

Instructions

1. In a large nonstick skillet over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides, 7 to 8 minutes. Remove the chicken to a dish and cover loosely to keep warm.
2. Add the rice and scallions to the skillet. Cook, stirring frequently, until the rice is golden and translucent, 2 to 3 minutes.
3. Stir in the broth, tomatoes with liquid, parsley, saffron, and pepper, crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the chicken (and any juice that have accumalated in the dish) to the skillet. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally.
4. Stir in the green beans and pimiento. Cover and cook until the beans are just tender, about 15 minutes.