Low-Fat Spanish Chicken With Rice - cooking recipe

Ingredients

1 Tbsp. olive oil
4 (5 oz.) skinless, boneless chicken breast halves
salt and pepper to taste
2 medium red peppers
1 green pepper
1 medium chopped onion
2 medium jalapeno peppers, chopped
1 garlic clove
1 c. chicken broth

Preparation

Heat oil; brown chicken about 4 minutes on each side.
Transfer to plate; season and keep warm.
Add peppers that are sliced 1/3-inch thick to skillet.
Add stock, onion and garlic.
Cover and simmer 15 minutes.
Return chicken to skillet and heat.
Serve with Goya brand Spanish or Mexican style rice.