Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook. Saute garlic, onions and bell peppers in vegetable oil until soft for about 15
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Heat 2 Tbsp olive oil in 12-inch nonstick skillet over medium-high heat, add chicken and brown, stirring occasionally. Stir in onion, red pepper and celery. Cook, stirring occasionally, 3 …
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