Prep time: 15 minutes

Cook time: 30- 40 minutes

Materials:

• 2 chicken breasts chopped
• 1 onion chopped
• 3 peppers of your choice chopped
• 2-3 garlic cloves diced
• 2 stalks of celery cut into half moons
• 1 cup tomato sauce (rinse cup with a little water and also add that in)
• 2 cups white rice
• 4 cups water
• 1 tbsp. cumin or curry (tried recipe with both and tasted great)
• 1 tsp. paprika
• Salt and pepper to taste
• Vegetable oil

Process:

1. In a large bowl add in the chopped chicken breasts and season with salt, pepper, paprika and cumin (or curry). Mix well.
2. In a skillet with high sides add in a few tbsp. of vegetable oil. Keeping the heat on medium add in diced chicken. Cook 4-6 minutes (or until chicken is fully cooked through) stirring often. Remove the cooked chicken from the pan and place in a clean bowl or plate.
3. In the same skillet add in a few additional tbsp. of oil and diced onion. Keeping the heat on medium cook for a few minutes until the onions become golden brown.
4. Add in the diced garlic and cook for about 60 seconds or until the garlic starts to become golden brown.
5. Add in the celery and peppers. Season with salt and pepper and cook for a few minutes until the peppers and celery cook down.
6. Add in the tomato sauce and into the same cup or can the sauce was in add in a bit of water to make sure to clear off all the sauce from the edges. Pour the water into the skillet. Stir well to combine.
7. Add the cooked chicken back in along with the white rice. Stir well to combine and pour in the 4 cups of water. Mix well, cover and bring to a simmer.
8. Cook 15-20 minutes or until the rice is fully cooked through.
9. Plate and ENJOY!