Spicy Red Rice With Chicken And Vegetables

• 3 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• salt and pepper, to taste
• 3 large red bell peppers, seeded, cut into 3/4-inch pieces
• 1 large onion, cut into 3/4-inch pieces
• 8 large garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon hot Hungarian paprika
• 1 teaspoon cayenne pepper
• 1 1/2 cups long grain white rice (I prefer Uncle Ben's)
• 1 (15 ounce) can low-sodium low-fat chicken broth
• 0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

1. Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
2. Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
3. Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
4. Season to taste with salt and pepper and serve.

olive oil, chicken breasts, salt, red bell peppers, onion, garlic, oregano, paprika, cayenne pepper, long grain white rice, chicken broth, tomatoes

Taken from www.food.com/recipe/spicy-red-rice-with-chicken-and-vegetables-341851 (may not work)