Pepper Chicken And Rice

• 1-1/2 pounds boneless skinless chicken breasts, thinly sliced
• 1 cup chopped onion
• 1/4 cup canola oil
• 1 cup uncooked long grain white rice
• 1 can (28 ounces) stewed tomatoes
• 1/2 cup soy sauce
• 1 tablespoon chicken bouillon granules
• 3/4 teaspoon salt-free herb and spice seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 medium green peppers, cut into 1-inch pieces
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 tablespoons cornstarch
• 2 tablespoons water

1. In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute.
2. Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes.
3. Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

chicken breasts, onion, canola oil, long grain white rice, tomatoes, soy sauce, chicken bouillon granules, salt, garlic, cayenne pepper, salt, green peppers, mushroom stems, water chestnuts, cornstarch, water

Taken from www.tasteofhome.com/recipes/pepper-chicken-and-rice/ (may not work)