Preparation:
In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, with remaining 1 tablespoon hot butter, cook green pepper, onion, dried oregano, paprika, black pepper, and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, soup and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano, if desired.
|
