Categories: Poultry, Mexican, Vegetables 
      Yield: 6 servings 
  
      1 lb Skinless, boneless chicken 
           -breasts, cut into 1" strips 
      1 md Onion, quartered 
      2    Green peppers, chopped 
      1    Jalapeno pepper, seeded and 
           -chopped 
      3    Cloves garlic, minced 
      2 tb Chopped fresh coriander 
      2 c  Chicken stock 
      1 c  Crushed and drained canned 
           -Italian plum tomatoes 
      1 ts Ground cumin 
      1 ts Chili powder 
    3/4 c  Long-grain brown rice 
      1 ds Cayenne pepper 
      1 c  Green peas (fresh or frozen) 
      1 tb Sliced pimentos 
      1 tb Rinsed and drained capers 
  
  Source: MAINPOUL.ZIP 
   
  Saute chicken strips in nonstick skillet until white, about 5 
  minutes. Set aside and keep warm. In large skillet, bring all other 
  ingredients, except peas, pimentos and capers, to a boil. Cover and 
  simmer about 30 minutes, until rice has adsorbed liquid. Add peas, 
  remove from heat and let steam. Arrange chicken and sauce over rice, 
  garnish with pimentos and capers. Makes 6 servings.