Instructions: In the bottom of a large pan or Dutch Oven, brown chicken in olive oil.

Add peppers and onions, and allow them to "cook down" for about 10 minutes.

Add one of the cans of tomato sauce, and simmer for 10 minutes.

Add water and rice, stir into the mixture in the pot, but
*dont* worry about stirring it thoroughly.

Bring pot to a boil. Simmer covered about 20 minutes, or until rice is cooked.

Add second can of tomato sauce, and simmer about 5 minutes longer.

My notes: I also season with ground black pepper, and a little salt and have recently found myself "addicted" to Mrs. Dash with garlic-I put it on

*everything,* and its great on this dish, but the beauty is that its very flavorful on its own, and easy to "customize."

Ive also used boneless, skinless chicken breasts and Ive even used
*all*

chicken wings. Both work beautifully.

I like using the chicken wings when I cant afford breasts, and I double the rice (increase peppers, onions, water and sauce accordingly. The wings give the rice a wonderful flavor and the recipe really s*t*r*e*t*c*h*e*s it! and one last note...I have a friend who has a neurological problem which affects his manual dexterity, so making dishes that dont need to be cut up while eating makes the meal an easier and more pleasant experience for him.

Ive cut up the chicken breast fillets before browning, and Ive even used soup chicken (already cooked) for this dish. I saute the cooked chicken lightly in the olive oil for flavor, and then proceed as noted above.

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