Chicken Jambalaya II

Ingredients

• 1 tablespoon canola oil
• 3 onions, diced
• 3 green bell peppers, diced
• 1/2 cup water, divided
• 4 skinless, boneless chicken breast halves – cubed
• 2 (14.5 ounce) cans whole peeled tomatoes, chopped, juice reserved
• Garlic powder to taste
• Onion powder to taste
• Chili powder to taste
• 2 cups uncooked instant rice

Directions

Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.

Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.

To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.

Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.