Rice with Chicken Spanish-style

Description
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: the National Diabetes Education Program, an initiative of the National Institutes of Health, the Centers for Disease Control and Prevention, and other partners.
 * Serves 8

Ingredients

 * 2 tbsp olive oil
 * 2 medium onions, chopped
 * 4 garlic cloves, minced
 * 2 stalks celery, diced
 * 2 medium red/green peppers, cut into strips
 * 1 cup chopped mushrooms
 * 2 cups uncooked rice **brown is best!
 * 1 x 3-lb chicken, cut into 8 pieces, skin removed
 * 1 tsp salt (optional)
 * 3½ cups chicken broth, fat removed
 * 4 cups water
 * saffron or Sazón, for color
 * 3 medium tomatoes, chopped
 * 1 cup frozen peas
 * 1 cup frozen corn
 * 1 cup frozen green beans
 * olives or capers for garnish, if desired

Directions

 * 1) Heat the oil over medium heat in a nonstick pot.
 * 2) Add the onion, garlic, celery, green pepper, and mushrooms.
 * 3) Cook over medium heat, stirring often, for about 3 minutes or until tender.
 * 4) Add the rice and sauté for 2 – 3 minutes, stirring constantly until it begins to brown.
 * 5) Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes.
 * 6) Bring the water to a boil, then reduce heat to medium-low and let simmer.
 * 7) Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
 * 8) Stir in the peas, corn, and beans, and cook for 8 – 10 minutes.
 * 9) When everything is hot the casserole is ready to serve.
 * 10) Garnish with olives or capers, if desired.

Nutritional information
Per 1 cup serving:
 * 30 Calories | 24g Carbs | 27g Protein | 14g Fat
 * Daily Servings According to Diabetes Food Guide Pyramid: 1 Grains/Beans/Starchy Vegetable | 1 Meat | 1 Vegetable | 1 Fat