1 pound Tyson® Crispy Chicken Strips
½ teaspoon Ancho chili powder, optional
2 tablespoons canola oil
1 medium onion, chopped
1 red bell pepper, chopped
2 Cubanelle peppers, chopped
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 ½ cups medium-grain rice
1 (14 ½-ounce) can chicken broth
3/4 cup water
½ cup sliced pimento-stuffed olives
½ cup cilantro, chopped
Sprinkle Crispy Chicken Strips with the chili powder if desired and prepare according to package directions.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, peppers, garlic, and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
Stir the olives and cilantro into the rice. Cut the chicken into slices. Divide the rice among serving plates and top with the chicken.
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