1 med. onion
2 garlic cloves
1 green pepper
3 tbsp. oil
1 (16 oz.) can whole tomatoes
4 or 5 boneless chicken breast
1/2 c. white wine
1 tbsp. ground cumin
1/2 tsp. Bijo Bekal
1 chicken bouillon cube
Tabasco sauce
Diana rice (12 oz.)
California Pearl Rice (Valencia)

Saute onion, garlic, green pepper in oil. Add tomatoes cut up, add chicken, cover with water, cook until tender. Remove chicken when done. Add wine, cumin, Bijo Bekal, bouillon, Tabasco to taste, rice (salt and pepper to taste). Cook on medium heat. May need to add more water, will become sticky. Add chicken back after rice cooks a little while to let it get seasoned.