1 tbsp. oil
1 c. rice, uncooked
1/2 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. red bell pepper, chopped
1/2 c. celery, chopped
1 tsp. salt
1 tsp. garlic powder
1 tsp. cumin (ground)
1 (8 oz.) can tomato sauce
2 c. water
4 boneless & skinless chicken breast halves (about 1 lb. chicken)

May substitute fresh Jalapenos for green peppers.

Saute rice in oil in large skillet until lightly browned. Add vegetables and continue to saute until vegetables are slightly tender, stirring constantly to prevent rice from burning. Add spices, tomato sauce and water. Stir to blend. Add chicken breasts, heat to boiling, then reduce heat, cover and simmer until liquid is absorbed. Serves 4.