2 tsp. Corn Oil
4 Skinless, Boneless Chicken Breast Halves, cut into chunks
1 large Red or Green Bell Pepper, cut into thin strips
1 medium Yellow Onion, diced
1 Tbs. Pickled Jalapeño Pepper, minced
2 cups Long Grain White Rice
2 cups Reduced-sodium Chicken Broth
2 cups Water
1 14-oz. can Low-sodium Whole Tomatoes, undrained
1/4 cup Green Olives, sliced (optional)
Instructions:
In a large non-stick skillet, warm corn oil over medium heat. Add
chicken breasts and
sauté until lightly browned, making sure to turn at least once,
browning for about
8 minutes. Transfer to a plate and keep warm.
Add bell pepper, onion, and jalapeño pepper to the same skillet. Sauté
for about 5 minutes
over medium heat. Stir in rice and continue to sauté for 1 minute more.
Add the broth,
water, and tomatoes with liquid, making sure to break up tomatoes a bit
with a spoon.
Return chicken breasts to the skillet. Increase heat to medium-high and
bring the mixture
to a boil. Reduce heat to low. Cover and simmer until the rice is
tender and the liquid is
absorbed, about 20 minutes. Stir in the sliced green olives if desired,
and cover to cook
for about 5 minutes more.
To serve, place one chicken breast on each plate with several scoops or
rice on the side.
