1 lg. onion, finely chopped
2 lg. green peppers, finely chopped
2 lg. cloves garlic, minced
1 env. Sazon (coriander and annatto)
1/4 c. olive oil
1 lg. tomato, seeded and chopped
1 tsp. dried whole oregano
1 sm. bunch cilantro (coriander)
2 c. uncooked rice
2 chicken bouillon cubes
1 (4 oz.) jar sliced pimento
1/2 tsp. salt
1/2 tsp. pepper
8 chicken breast halves, skinned
1/3 c. pimento stuffed olives
1/2 can tomato sauce

Saute onion, green pepper, garlic, tomato sauce, and Sazon in olive oil in a large skillet 10 minutes or until vegetables are tender. Add tomato and oregano; saute 5 minutes. Stir in rice, 2 cups water, chicken bouillon, pimento, salt, and pepper. Mix well and let it boil at high power until boils. Lower heat and let cook until all the liquids have thickened. With a slotted spoon turn the rice. Add the chicken. Cover and let cook for about 35 minutes or until the rice is tender and the chicken is cooked through.

Serves 8.