Chicken Jambalaya II

Ingredients

• 29  2 (14.5 ounce) cans whole peeled tomatoes whole peeled chopped canned
• 1 tablespoon canola oil 
• 6 servings chili powder to taste
• 6 servings garlic powder to taste
• 3  bell peppers diced green
• 2 cups rice instant uncooked
• 6 servings onion powder to taste
• 3  onions diced
• 4  chicken breast halves boneless skinless cubed
• 0.5 cup water divided

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium heat.
2. Saute onions and peppers for 5 minutes.
3. Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.
4. To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.
5. Stir in rice, cover and remove from heat.
6. Let stand 5 minutes.
7. Mix well and serve.