| | Directions | | Put oil in a large pan or pot. Add red bell pepper, onion, garlic, salt, and chicken. Sautee on low to medium heat until the chicken in cooked, about 10 minutes. Next add tomato sauce, Goya Sazon packets, green olives, cilantro and water. When you think it is almost about to boil, lower gas all the way down, add rice, mix quickly and cover with the pot cover. Do not open this cover again for at least 1/2 hour.
Serve with a delicious garden salad with a dressing made from olive oil, 1/2 clove garlic (smashed into a paste), salt, and a drop of balsamic vinegar. |
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| Ingredients | | - |  | 4 tablespoons oil |
| - | | 1/4 each red bell pepper diced small |
| - | | 1/4 each onion diced |
| - | | 2 cloves garlic smashed into a paste or minced |
| - | | 1 teaspoon salt |
| - | | 2 packages boneless, skinless chicken breast cut up into chunks like chicken nuggets |
| - | | 2 packages packet of Goya Sazon for coloring |
| - | | 1 can small tomato sauce |
| - | | 6 each green olives |
| - | | 1 bunch cilantro |
| - | | 3 cups water |
| - | | 2 cups white rice |
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