Spicy Chicken And Rice

• 3 1/2 c. water
• 2 tsp. chicken flavored bouillon
• 1 1/2 c. uncooked brown rice
• 6 boned skinned chicken breast halves
• 1 (28 oz.) can whole tomatoes (undrained), chopped
• 1 c. sliced green pepper
• 1 c. chopped onion
• 2 cloves garlic, minced
• 2 Tbsp. chopped fresh green chile pepper
• 1 tsp. chili powder
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground saffron
• 1 bay leaf
• 1 c. frozen green peas, thawed

1. Combine bouillon granules and water in an electric skillet; bring to a boil over high heat. Add rice and return to a boil. Cover, reduce heat and simmer 30 minutes. Cut chicken into bite size pieces and add to skillet. Add tomatoes and next 9 ingredients. Stir well and cook 20 minutes or until rice is tender. Remove bay leaf. Add peas; toss gently. Yield: 6 servings.

water, chicken flavored bouillon, brown rice, chicken, tomatoes, green pepper, onion, garlic, fresh green chile pepper, chili powder, salt, pepper, ground saffron, bay leaf, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23207 (may not work)