Arroz Con Crunchy Pollo

• 1 pound Tyson(R) Crispy Chicken Strips
• 1/2 teaspoon ancho chili powder optional
• 2 tablespoons canola oil
• 1 medium onion chopped
• 1 red bell pepper chopped
• 2 cubanelle peppers chopped
• 3 cloves garlic finely minced
• 1 kosher salt to taste
• 1 1/2 cups rice uncooked
• 14 1/2 ounces low sodium chicken broth
• 3/4 cup water
• 1/2 cup pimento stuffed olives sliced
• 1/2 cup cilantro chopped

1. Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.
2. While chicken is cooking, heat oil in a large sauce pan over medium-high heat. Add onion, peppers, garlic and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add uncooked rice and stir until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
3. Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.

tyson, ancho chili powder, canola oil, onion, red bell pepper, peppers, garlic, kosher salt, rice, chicken broth, water, pimento stuffed olives, cilantro

Taken from www.yummly.com/recipe/Arroz-con-Crunchy-Pollo-9063875 (may not work)