Chicken rice with olives

• 1 cube chicken stock
• 50 cl water
• 1 onion
• 2 garlic cloves
• 1 red pepper
• 300 g chicken breasts
• 250 g basmati rice
• 1 tsp paprika
• 400 g canned chopped tomatoes
• 85 g green olives

Heat up the water in a pan with the cube of chicken stock. Reserve.

Peel and chop the onion. Peel and crush the garlic. Remove the seed of the red pepper and cut in small in cubes. Cut the chicken breasts in strips.

In the saucepan, brown the chicken with a little oil for 3 min. on medium heat. Mix once in a while.

Add the onions and the garlic. Leave to cook for 3 min. Mix again.

Add the rice and paprika. Leave to cook for another 4 min. Pour the hot stock in and add the peppers. Mix well, cover and cook for 5 min.

Add the chopped tomatoes and olives. Cover and cook for 15 to 20 min. until the rice is soft and there is no more liquid in the pan.