2 tbsp. vegetable oil
4 chicken breast halves, with skin & bones (about 8 oz. each)
1 c. uncooked long grain white rice
1 med. size green bell pepper, chopped coarse
1 jar (about 15 oz.) marinara sauce
3/4 c. water

Heat oil in a 10" skillet over high heat. Add chicken, skin side down, and cook about 2 minutes until skin is browned. Remove chicken from skillet. Add rice and green pepper; reduce heat to medium and cook, stirring constantly, 3 minutes or until rice is lightly browned. Add marinara sauce and water; stir to blend, then bring to a boil. Add chicken, reduce heat, cover and simmer 40 minutes or until chicken and rice are tender. Makes 4 servings.