One Pot Chicken and Rice

Photo: flickr user foooooey

Ingredients

4 Chicken breasts, or 1 whole chicken cut u

2 lrg Bell peppers cut into large chunks

1 lrg Red, yellow or orange pepper cut into large chunks

3 lrg Onions, quartered

2 can (8 oz) tomato sauce (or 1 large can)

1 cup White rice

2 cups Water

Olive oil

Preparation

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*don't* 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 it's great on this dish, but the beauty is that it's very flavorful on its own, and easy to "customize."

I've also used boneless, skinless chicken breasts and I've even used*all*

Chicken wings. Both work beautifully.

I like using the chicken wings when I can't 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 don't need to be cut up while eating makes the meal an easier and more pleasant experience for him.

I've cut up the chicken breast fillets before browning, and I've 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.