28 oz. can stewed tomatoes
1 c. sliced pepperoni
1 c. water
1 med. onion, chopped
1 green bell pepper, seeded and chopped
1 tsp. freshly ground pepper
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/8 tsp. Tabasco
1 c. long grain rice
2 boneless chicken breast halves, skinned and diced

Combine first 10 ingredients in large saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat. Add rice. Cover and simmer 20 minutes, stirring occasionally. Mix in chicken. Cover and continue simmering until liquid evaporates and chicken is cooked through, about 5-6 minutes. Serve immediately.