Arroz con Pollo

This is from the WW New and Complete Cookbook.
Makes 4 servings
You will need:
4 tsp olive oil
1 1/2 pounds chicken parts, skinned (I will use boneless, skinless chicken breast)
1 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1 green bell pepper, seeded and chopped (I am using yellow bell pepper, prettier)
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz.) can stewed tomatoes (I use my homemade ones)
1/2 cup low-sodium chicken broth
2 TBSP water
2/3 cup white rice
1 TBSP capers, rinsed and drained
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 bay leaf
1 cup frozen peas
1 cup chopped roasted red peppers
Directions:
1. Preheat the oven to 350 degrees.  In a large nonstick skillet over medium heat, heat the oil.  Add the chicken, sprinkle with the paprika, salt and pepper;  cook, turning frequently, until browned, 8-10 minutes.  Transfer the chicken to a shallow 2-qt casserole.
2. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil.  Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf.  Transfer to the casserole.  Cover and bake for 25 minutes; stir in the peas and roasted peppers.  Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Nutritionals:  for 1/4 of the casserole:  333 calories, 6g fat, 43g carbs, 6g fiber, 26g protein= 8 WW points.