Busters Recipes

Southwestern Chicken and Rice

2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves, cut into chunks
1 large red or green bell pepper, cut into thin strips
1 medium yellow onion, diced
1 tablespoon pickled jalapeno pepper, minced (optional)
2 cups long grain white rice
2 cups chicken broth
2 cups water
1 (14 ounce) can whole tomatoes, undrained

In a large nonstick skillet, warm olive oil over medium heat. Add chicken breasts and saute until lightly browned, making sure to turn at least once, browning for about 8 minutes. Transfer to a plate and keep warm.

Add bell pepper, onion and jalapeno pepper to the same skillet. Saute for about 5 minutes over medium heat. Stir in rice and continue to saute for 1 minute more. Add the broth, water and tomatoes with liquid, making sure to break up tomatoes a bit with a spoon.

Return chicken breasts to the skillet. Increase heat to medium-high and bring the mixture to a boil. Reduce heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

To serve, place 1/2 of the chicken breasts on each plate with several scoops of rice on the side.