Spanish Rice & Chicken Skillet

Spanish Rice & Chicken Skillet

1 Tbl. oil

4 chicken drum sticks (about 1 pound)

1 onion, chopped

1/2 medium green bell pepper, chopped

1/2 medium red bell pepper, chopped

1 package (about 4 oz) Spanish rice mix

1 can (14.5 oz) diced tomatoes, undrained

1 1/4 c. chicken broth

Heat oil in medium skillet over high heat until hot. Add chicken; cook five minutes or until lightly brown on all sides. Add onion and bell peppers; cook and stir 2 mins.

Stir in rice mix, tomatoes with juice and broth. Bring to boil. Cover and simmer over low heat 15mins. or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 mins.

Makes 4 servings.