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  Rosa's Chicken & Rice
   Cassoroles
   A Matter Of Taste / Salisbury Junior League, MD
   6/19/2008
Ingredients:
2 tsp corn oil
4 4-0z chicken breast halves, boneless & skinless, cut into pieces
1 large red or green bell pepper, cut into strips (about 1 cup)
1 med yellow onion, diced (about 1 cup)
1 T minced, pickled jalapeno pepper
2 cups long grain white rice or Spanish rice
2 cups reduced sodium chicken broth
2 cups water
1 can (14.5 oz) low-sodium whole tomatoes, undrained
sliced green olives, optional
Instructions:
In a large nonstick Dutch oven, heat the oil over med heat.

Add chicken; cook until lightly browned, turning once, about 8 min. Transfer to a plate & keep warm.

Add bell pepper, onion & jalapeno pepper to pan. Cook for 5 minutes.

Stir in rice; saute for 1 minute.

Add the broth, water & tomatoes with liquid; break up the tomatoes with a spoon.

Return chicken to pan. Increase heat & bring to boil. Reduce heat to low. Cover & simmer until rice is tender & the liquid is absorbed, about 20 minutes.

Stir in olives & serve.

Serves 6.

To prepare in advance:
Make this dish a day ahead, cool, cover & refrigerate. To reheat, stir in a little low-sodium chicken broth; cover & warm over low heat on stovetop.
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