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Arroz con Pollo
Puerto Rican Chicken And Rice
Serves 4

1 tablespoon Vegetable oil
1 pound Boneless, Skinless, Chicken breasts cut into thick strips
1 medium Onion; chopped
1 medium Green pepper; chopped
1 medium Red pepper; chopped
1 Garlic clove; minced
1 teaspoon Chili powder
1/2 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1/4 teaspoon Turmeric
1 cup Uncooked rice
1 medium Tomato; seeded & chopped
2 cups Chicken broth

Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.

You can make this recipe allot quicker, if you use frozen Green Pepper, and frozen onion, available in most supermarkets (1 cup chopped each), and the last time I made it, for the cut up chicken, I substituted 2 cans of "Tyson Chicken Breast In A Can" from the Costco warehouse grocery store, a can of diced tomatoes (with juice), instead of the seeded/chopped tomato, and Minute Rice, which I added during the last 5 minutes of the simmer. It came out GREAT, with MUCH less fuss

P.S. - I also doubled the garlic, but that's just me