Spanish Chicken with Rice and Beans

1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
3/4 lb. skinless boneless chicken breasts, cubed
1 cup low-sodium chicken broth
2 TBSP tomato paste
1 cup quick-cooking white rice
1 cup drained petite diced tomatoes
2/3 cup canned red kidney beans, rinsed and drained
freshly ground pepper, to taste

Spray a nonstick skillet with nonstick spray and set over medium-high heat. Saute the bell pepper, onion, and garlic until softened. Add the chicken and saute until browned.

Stir in the broth and tomato paste, then add the rice, tomatoes, beans, and ground pepper. Reduce the heat, cover, and simmer until most of the broth is absorbed, about 10 minutes. Uncover and cook, stirring occasionally, 5 minutes longer.

Serves 4

Points per serving: 6