Spanish Rice Chicken II

Heat 1 tablespoon oil in a large skillet over medium high heat until hot not smoking. Add chicken pieces and saute until browned about 5 minutes each side. Remove chicken from skillet and set aside.

Heat remaining 1 tablespoon oil in skillet then add onion and bell pepper and saute stirring frequently until onion is translucent (about 5 minutes).

Add rice and saute about 2 minutes stirring to coat the rice with the oil. Then add the reserved chicken tomatoes with liquid chicken broth bay leaf paprika and ground black pepper. Bring to a boil.

Reduce heat to medium low and simmer for 20 minutes stirring occasionally. Remove bay leaf and serve.