Spanish Rice with Chicken and Peppers
| Yield: | 5 Servings |
| Categories: | Poultry |
| 1 | tb | Vegetable oil |
| 1 1/4 | c | Long-grain rice, uncooked |
| 1 1/3 | c | Chopped onion |
| 1/2 | c | Squares green bell pepper, (1-inch) |
| 1/2 | c | Squares red bell pepper, (1-inch) |
| 1/2 | ts | Dried whole oregano |
| 1/2 | ts | Ground cumin |
| 1 | lg | Clove garlic, minced |
| 1 1/2 | c | One-third-less salt chicken broth |
| 1/4 | ts | Salt |
| 7 1/2 | oz | Whole tomatoes, (1 can) undrained and chopped |
| 1/2 | lb | Skinned boned chicken thighs, cut into 1/2-inch cubes |
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