Skillet Arroz con Pollo

I know I'm VERY behind in posting... it's embarassing, really. But I'll just post and hope you'll all forgive me :)
 
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)

RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro

1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.

2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.

3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.