Carribean Chicken

Carribean Seasoning
1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces

1 tablespoon vegetable oil

1 can (14 ½ ounces) diced tomatoes, undrained

1 medium bell pepper, cut into 1-inch pieces

1 large onion, chopped (about 1 cup)

1 clove garlic, finely chopped

2 cups hot cooked white or brown rice

Prepare Carribean Seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes or until no longer pink in center. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.4 servings.

Carribean Seasoning
2 tablespoons Gold Medal all-purpose flour

1 teaspoon ground allspice

¼ teaspoon paprika

¼ teaspoon pepper

¼ teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients in large plastic bag.

Reference: Betty Crocker “Great tasting Chicken”