- 1 cup water
- 1 cup instant long grain white rice
- 1 tablespoon olive oil
- 12 ounces boneless chicken breasts, cut into 1/2 inch cubes
- 1 medium onion, finely chopped
- 1/2 cup chopped green bell pepper
- 1 (15.5 ounce) can BUSH'S® Chili Magic Chili Starter
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon hot pepper sauce
- Heat water to boiling in medium saucepan. Stir in rice. Remove from heat and let stand, covered, 5 minutes.
- Heat oil in 12-inch non-stick skillet until hot. Add chicken, onion and pepper; cook, stirring frequently until chicken is no longer pink in color, 3 to 4 minutes. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer, covered, 5 minutes. Stir in rice and serve immediately.