This turned out fabulous! My husband loved it, and I'm really looking forward to the leftovers for lunch. I used a shortcut with the Goya Sazon. If you'd rather use spices, throw in some cumin, paprika, salt & pepper. Makes 4 servings.
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into chunks
1 small yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 can Rotell (diced tomatoes with green chile peppers)
1 tbsp tomato paste
2 cups chicken broth
1 cup long grain rice
1 packet Goya Sazon
Heat olive oil in large, deep nonstick chef's pan or frying pan. Saute chicken until all pieces are white, about 7-8 minutes. (Chicken will get cooked again, so don't worry about it being completely done.) Remove chicken and set aside. To same pan, add onion and garlic. Saute about 3 minutes, until onion begins to soften. Add pepper and cook until it begins to soften, about 3 more minutes. Add Rotell, tomato paste, broth, rice, and Goya Sazon. Stir well, then bring to a simmer. Cover lightly and simmer for 20-25 minutes, until rice is ready. Do not stir until the mixture has been cooking for 15 minutes, and then be careful to scrape all rice from the bottom of the pan. I served it with shredded Monterrey and Colby cheese to sprinkle, and a dot of sour cream.