1 tablespoon vegetable oil
1-1/4 cups long-grain rice, uncooked
1-1/3 cups chopped onion
1/2 cup green bell pepper, (1-inch)
1/2 cup red bell pepper, (1-inch)
1/2 teaspoon dried whole oregano
1/2 teaspoon ground cumin
1 large clove garlic, minced
1-1/2 cups chicken broth
1/4 teaspoon Salt
7-1/2 oz. (1 can) whole tomatoes, undrained and chopped
1/2 pound skinned boned chicken thighs, cut into 1/2-inch cubes

Heat oil in a large saucepan over medium heat. Add rice; sauté 9 minutes or until golden. Add onion and next 5 ingredients; sauté 3 minutes or until crisp-tender. Add chicken broth and next 2 ingredients; bring to a boil.

Add chicken; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Makes 5 servings.