1. Season chicken with Accent and 1 t salt. 2. Heat 1/2 c margarine over medium heat. 3. Add chicken and brown on all sides. 4. Lower heat, cover and cook chicken 40 minutes or until tender. 5. Remove chicken, cover with foil to keep warm. 6. Add remaining 1/4 c margarine to pan and heat over medium heat. 7. Brown onions and peppers, stirring occasionally, about 10 minutes. 8. Mix water and tomato paste, add remaining salt. 9. Pour into pan and bring to a boil. 10. Add rice, reduce heat, over and cook about 20 minutes or until rice is tender. 11. Place chicken pieces over rice and cook about 2 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
