Rosa's Chicken and Rice

By rossboys

Ingredients

• 2 tsp corn oil
• 4 skinless, boneless chicken breast halves (4 oz each), cut into pieces
• 1 lg red or green bell pepper, cut into strips (about 1 cup)
• 1 med yellow onion, diced (about 1 cup)
• 1 tbsp minced pickled jalapeno pepper
• 2 cups long grain white rice
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 can (14-1/2 oz) low-sodium whole tomatoes, undrained
• 1/4 cup sliced green olives (optional)

Preparation

Step 1

In a large nonstick Dutch oven, heat the oil over med heat. Add chicken; cook until lightly browned, turning once, about 8 min. Transfer to a plate and keep warm.

Add bell pepper, onion, and jalapeno pepper to pan. Cook for 5 min. Stir in rice; saute for 1 min. Add the broth, water, and tomatoes with liquid; break up tomatoes with a spoon. Return chicken to pan. Increase heat and bring to a boil.

Reduce heat to low. Cover; simmer until the rice is tender and liquid is absorbed, about 20 min. Stir in the olives. Place in a serving dish and serve.