Chicken And Rice

• 2 tsp. corn oil
• 4 skinless, boneless chicken breast halves, cut into pieces
• 1 large red or green bell pepper, cut into strips
• 1 medium yellow onion, diced
• 1 Tbsp. minced pickled jalapeo pepper
• 2 c. long grain white rice
• 2 c. chicken broth
• 2 c. water
• 1 (14 1/2 oz.) can whole tomatoes (undrained)
• 1/4 c. sliced green olives (optional)

1. In a large nonstick Dutch oven, heat the oil on medium heat. Add chicken. Cook until lightly browned, turning once, about 8 minutes.
2. Transfer to a plate and keep warm. Add bell pepper, onion and jalapeo pepper to pan. Cook for 5 minutes. Stir in rice. Saut for 1 minute. Add the broth, water and tomatoes with liquid. Break up tomatoes with a spoon. Return chicken to pan.

corn oil, skinless, red, yellow onion, pepper, long grain white rice, chicken broth, water, tomatoes, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83792 (may not work)