Ingredients for 6 servings:
1. 3 tablespoons olive oil
2. 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
3. salt and pepper, to taste
4. 3 large red bell peppers, seeded, cut into 3/4-inch pieces
5. 1 large onion, cut into 3/4-inch pieces
6. 8 large garlic cloves, minced
7. 1 tablespoon dried oregano
8. 1 tablespoon hot Hungarian paprika
9. 1 teaspoon cayenne pepper
10. 1 1/2 cups long grain white rice (I prefer Uncle Ben’s)
11. 1 (15 ounce) can low-sodium low-fat chicken broth
12. 0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

Directions:
1. Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
2. Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
3. Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
4. Season to taste with salt and pepper and serve.

Enjoy your meal!