- 4 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tbsp vegetable oil
- 1 red or green bell pepper, cut into strips
- 1 medium yellow onion, chopped
- 1 tbsp minced pickled jalapeno pepper
- 2 cups long-grain white rice
- 2 cups chicken broth
- 2 cups water
- 1 14.5-ounce can diced tomatoes
- 1/4 cup sliced green olives
In a large nonstick Dutch oven over medium heat, brown chicken in oil for 8 minutes. Transfer to a plate and keep warm.
Add bell pepper, onion, and jalapeno pepper to pan. Cook for 5 minutes. Stir in rice and saute for 1 minute. Add the broth, water, and tomatoes. Return chicken to pan. Increase heat and bring to a boil.
Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in the olives.
6 servings