Mexican Chicken and Rice

{One Pan} Mexican Chicken and Rice 3 boneless skinless chicken breasts 1/2 large onion - small dice 1 large green bell pepper - medium dice 1 10 oz. can rotelle 1 4.5 oz. can chopped green chilies 1 1/4 cups chicken broth 1/2 cup rice 2 tbsp. olive oil 1 tsp. cumin 2 pinches cayenne pepper granulated garlic onion powder salt pepper Begin by washing the chicken thoroughly under cold water. Remove as much silver skin as possible and any other fatty stuff from the breasts. Take the time to use your meat tenderizer and pound both sides of the chicken. You don't pound them down to thin - just pound enough to help break down the connective tissues. After that season both sides of the chicken (to taste) with salt, black pepper, onion powder and granulated garlic. Chop up your onion and bell pepper. Set a deep skillet over medium high heat and get the oil hot. Turn the heat up to high and place the seasoned breasts in the pan and sear to a very light golden brown on both sides. Takes about 1 1/2 to 2 minutes per side. Remove to a waiting plate. Add the onions and peppers to the pan and over medium heat, stir and soften them a touch. Next add in the rotelle, the green chilies the spices and the rice. Give a stir. Add in the chicken, set the heat to low, cover and simmer for about 40 minutes until the chicken is tender. When the chicken is cooked, remove it to a cutting board and cut on a 45 degree angle