1 Servings 45 min Cook
1 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
1/2 Medium (2-1/2" dia) Onions
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Clove Garlic
1/4 Cup Brown Rice
1/4 Cup Tomatoes
1/2 Cup Chicken Stock
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden.
Remove and set aside.
Tip in the onion and cook for 3-4 minutes until soft.
Then add the pepper and garlic, and cook for 5 minutes more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 minutes until the rice is tender.
