Hearty Garden Chicken and Rice

In a pot bring the rice and chicken broth to a boil. Reduce heat to low cover and simmer 20 minutes.

In a pot with enough water to cover boil the chicken breast halves 20 minutes or until juices run clear. Drain cool and cut into chunks.

Melt the butter in a large skillet over medium heat and saute the onion green bell pepper jalapeno pepper carrot okra and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.

Mix the cooked rice into the skillet. Season the mixture with chili powder garlic salt paprika seasoned salt cayenne pepper and black pepper. Continue cooking until heated through.