3 1/2 c. water
2 tsp. chicken flavored bouillon
1 1/2 c. uncooked brown rice
6 boned skinned chicken breast halves
1 (28 oz.) can whole tomatoes (undrained), chopped
1 c. sliced green pepper
1 c. chopped onion
2 cloves garlic, minced
2 tbsp. chopped fresh green chile pepper
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground saffron
1 bay leaf
1 c. frozen green peas, thawed

Combine bouillon granules and water in an electric skillet; bring to a boil over high heat. Add rice and return to a boil. Cover, reduce heat and simmer 30 minutes. Cut chicken into bite size pieces and add to skillet. Add tomatoes and next 9 ingredients. Stir well and cook 20 minutes or until rice is tender. Remove bay leaf. Add peas; toss gently.

Yield: 6 servings.