Chicken with spanish rice

1 tb Veg oil (plus 1 tsp)
      2 lb chicken, Skinless Boneless
           Breasts
    1/2 ts Paprika
      8 oz Rice, uncooked
    1/2 c  Scallions, sliced
  1 1/2 c  chicken broth, low sodium
      1 c  Tomatoes, whole, canned,
           With liquid
      2 ts parsley, chopped
    1/8 ts Saffron or turmeric, ground
    1/8 ts Black pepper, fresh ground
  1 1/2 c  Green beans, halved
      2 tb Pimiento, chopped
 
  In a large non stick 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 til golden on both sides, 7-8 minutes. Remove the chicken to a
  dish, and cover loosely to keep warm.
  
  Add the rice and scallions to the skillet. Cook stirring frequently, until
  the rice is golden and translucent, 2-3 minutes.
  
  Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper.
  crushing the tomatoes with a spoon. Bring the liquid to a boil. Return the
  chicken and any juices that may have accumulated to the skillet. Cover.
  Reduce heat to low, and simmer for fifteen minutes, stirring occasionally.
  
  Stir in the green beans and pimiento. Cover and cook til just tender, about
  15 minutes.
  
  ~=}[ Saffron, which gives the rice in this dish it's characteristic yellow
  color, comes from the flower of the saffron crocus. It takes 70,000 flowers
  to make just one pound of saffron, which helps explain it's high price.]{=-
  
  WW: 1/2 fat, 3 pro, 3/4 veg, 1 bread, 10 optional cals. Per serving: 270
  cal, 29 g pro, 4 g fat, 26 g carbs, 66 mg chol, 137 mg sodium
  source unknown
  tnt by marina phx.az
-----