Chicken-and-Rice Supreme

1 1/2 to 2 pounds meaty chicken pieces, skinned

Salt and pepper

1 tablespoon cooking oil

2 cups chicken broth

1 cup uncooked long-grain rice

1/2 cup chopped red and/or yellow and/or green sweet peppers

1 small onion, finely chopped(about 13 cup)

1 small carrot, finely chopped

1/4 cup finely chopped celery

3 cloves garlic, minced

1/4 teaspoon black pepper

1. Rinse chicken and pat dry. Sprinkle lightly wit h salt and pepper.

2. In a 12-inch skillet, cook the chicken pieces in hot oil for about 10 minutes or till the chicken is lightly browned, turning to brown evenly. Remove the skillet from the heat. Drain off fat. Let skillet cool for 1 minute.

3. Return skillet to heat and stir in the chicken broth, uncooked rice, sweet peppers, onion, carrot, celery, garlic and black pepper. Bring mixture to boiling over medium heat. Reduce heat; cover and simmer for 20 minutes or till rice is tender and chicken no longer is pink. Makes 4 servings.