Spanish-Style Chicken With Rice And Peppers

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 2 tablespoons capers drained
• 0.5 teaspoon rosemary dried
• 0.5 cup cooking sherry dry
• 2 tablespoons parsley fresh minced
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 16 ounce pepper stir-fry frozen (such as Birds Eye)
• 1 cup rice uncooked
• 0.5 teaspoon salt 
• 1 pound skinned 
• 1 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over mediumhigh heat.
2. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
3. Add pepper stir-fry and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 22 minutes or until liquid is almost absorbed. Stir in capers and parsley. Cover and let stand 5 minutes.