Southwestern Chicken and Rice
- 2 teaspoons vegetable 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 tablespoon pickled jalapeno pepper, minced
- 2 cups long grain white rice
- 2 cups chicken broth
- 2 cups water
- 1 (14 ounce) can whole tomatoes, undrained
- 1/2 cup green olives, sliced (optional)
- In a large nonstick skillet, warm olive 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 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.