Chicken Jambalaya II Recipe
- 1 tablespoon canola oil
- 3 onions, diced
- 3 green bell peppers, diced
- ½ cup water, divided
- 4 skinless, boneless chicken breast halves - cubed
- 2 (14.5 ounce) cans whole peeled tomatoes, chopped, juice reserved
- garlic powder to taste
- onion powder to taste
- chili powder to taste
- 2 cups uncooked instant rice
step 1: Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.
step 2: Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.
step 3: To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.
step 4: Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.