Cuban Rice And Chicken - cooking recipe

Ingredients

1 medium onion, chopped
1/2 large green pepper, chopped
8 oz. mushrooms (ends and pieces)
2 Tbsp. vegetable oil
1 1/2 c. long grain white rice
2 (1.28 oz. each) packets Vigo Spanish flavor and color mix (may be purchased at most markets)
2 c. cooked, diced chicken
3/4 tsp. ground turmeric
2 (14 1/2 oz. each) cans chicken broth
1 (6 3/4 oz.) jar stuffed Spanish olives, halved
1 Tbsp. capers, drained
1 bay leaf
1/2 tsp. pepper

Preparation

In skillet, saute onion, pepper and mushrooms in oil until onion is translucent, 4 to 5 minutes.
In saucepan, heat chicken broth to boil.
Add rice, Vigo flavor and color, turmeric, olives, capers, bay leaf and black pepper.
Simmer about 15 to 20 minutes. Fold in chicken and sauteed vegetables.
Remove bay leaf.
If mixture is too thick, add a little broth or bouillon.
Serve hot with salad and garlic bread.
May substitute pork for chicken.