4 skinless, boneless chicken breast halves, cut
1 large red or green bell pepper, cut into thin strips
yellow onion, diced
1 tablespoon pickled jalapeno pepper, minced
2 cups long
grain white rice
2 cups chicken broth
2 cups water
1 (14 ounce) can whole
1/2 cup green olives, sliced (optional)
In a large nonstick skillet, warm olive oil over medium heat.
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 jalapeno 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 1/2 of the chicken breasts on each plate with several scoops
of rice on the side.