Instructions: Heat oil to moderately high. Add onion, bell pepper, and garlic to pan; cook, stirring, until onion turns gold. Chop and stir in undrained tomatoes. Add lemon juice, parsley, and salt, and stock. Bring to boil; add saffron and simmer 5 minutes. Add rice and simmer. Skin and bone chicken breasts; remove all visible fat and thinly slice meat against the grain. 5 minutes before rice is done, add chicken and stir well. When done, uncover and garnish with peas, pimiento and parsley sprigs.

will vary widely: 305 calories, 37.65 gm protein, 70.5 gm carbohydrate, 5 calculate in nutritional values of whatever stock you use, multiply the per-cup values by 0.875 and add to the above numbers.

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