Spanish Chicken & Rice

Heat oil in lg. saucepan over med. heat. Pat chicken dry with paper towels. Season with ½ t. salt and ¼ t. pepper and cook until golden brown, 2 mins. per side.

Add onion and bell pepper and cook, stirring ocasionally, until soft, approx. 5 mins. Add garlic and cook, stirring, for 1 min. Add wine, tomatos (and their liquid), rice, ½ t. salt, and ¼ t. pepper and bring to boil. Reduce heat and simmer, covered, for 20 mins.

Stir peas into the rice and chicken and cook, covered, until heated through, approx 2 mins.

Spoon chicken and rice onto individual plates and sprinkle w/ parsley. (Serve with olives if desired.)