Spicy chicken and rice

Spicy chicken and rice

Makes 4 servings

Have it your way: this entree can be pleasantly spicy or seriously fiery simply by adjusting the amounts of chili powder, jalapeño pepper, and black pepper.

1 tablespoon olive oil

12 ounces chicken tenders, cut into ½-inch strips

1 green bell pepper, finely chopped

½ cup finely chopped onion

1 tablespoon minced jalapeño chili, or to taste

1 teaspoon minced garlic

1 (14-ounce) can stewed tomatoes with Mexican seasonings, cut into smaller pieces using kitchen shears

1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

1 ½ teaspoons chili powder, or to taste

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

3 cups cooked rice

Heat the oil in a large saute pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 minutes or until no longer pink on the outside. Stir in the bell pepper, onion, jalapeño chili, and garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender and the chicken is thoroughly cooked.

Reduce the heat to medium. Stir in the remaining ingredients, except the rice. Heat, stirring occasionally, for 5 minutes or until heated through.