1 pound chicken stir-fry meat*
1 medium (1/2 cup) onion, coarsely chopped
1 small (1/2 cup) green bell pepper, coarsely chopped
1/2 cup water
1 (14-ounce) can low-sodium chicken broth
1 (8-ounce) package saffron-seasoned yellow rice mix**
1 medium tomato, coarsely chopped
1/8 teaspoon ground red pepper
Melt butter in 10-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, stirring occasionally, until chicken is lightly browned (5 to 7 minutes).
Add onion and bell pepper. Continue cooking until vegetables are softened (2 to 3 minutes). Add water, broth and rice mix. Continue cooking until broth comes to a boil (3 to 5 minutes).
Reduce heat to low.
Cover; cook until rice is tender and all liquid is absorbed (18 to 22 minutes). Stir in tomato and red pepper.
*Substitute boneless skinless chicken breast tenders, cut into strips.
**Substitute 1 package Spanish rice mix.
The word "Arroz" is Spanish for rice and "Pollo" is the word for chicken.