Spicy Chicken and Rice

Green Peppers (bell peppers), 1 cup, chopped (remove)
Unico Diced Tomatoes, 1 cup (remove)
Jalapeno Peppers, 1 pepper (remove)
Pepper, red or cayenne, 1 tsp (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Paprika, 1 tsp (remove)
No Name Rice, 1 cup (remove)
Aurora Chicken Stock, 1 cup (remove)
Thyme, ground, 1 tsp (remove)
Parsley, dried, 1 tsp (remove)
Chicken Breast, no skin, 1 breast, bone and skin removed (remove)

-Cut the peppers in half, remove the seeds and white pith and cut into large chunks.
-Heat the oil in a large frying pan.
-Season the chicken with salt and cayenne pepper. Fry for 8-10 minutes, turning to brown all over. Remove from pan and set aside on a plate.
-Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon.
-Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in the oil.
-Add the hot stock to the pan, cover and cook the rice over low heat for 10 minutes. Return the vegetables and chicken (along with any juices from the plate) to the pan. Add the thyme and tomatoes, cover and simmer 20 minutes.
-Sprinkle with parsley and serve.
Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user GETHESEMANE1.