4 tsp. vegetable oil
2 lb. boneless chicken breasts
1/2 tsp. paprika
1 c. uncooked long grain rice
1/2 c. onion, chopped
1 1/2 c. low-sodium chicken broth
1 can whole tomatoes with liquid
2 tbsp. parsley, chopped
1/8 tsp. pepper
1 1/2 c. green beans

In nonstick skillet, warm oil. Sprinkle chicken with paprika. Add chicken to skillet and cook until golden on both sides. Remove chicken and cover loosely with foil. Add rice and onion to skillet. Cook, stirring frequently, until rice is golden and translucent, 2 to 3 minutes. Stir in broth, tomatoes with liquid, parsley and pepper, crushing tomatoes with a spoon. Bring to a boil. Return chicken to skillet. Cover and reduce heat to low. Simmer 15 minutes, stirring occasionally. Stir in green beans. Cover and cook about 15 more minutes.