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Ingredients:
| 2 | packs (550 g each) | MAGNOLIA CHICKEN TIMPLADOS BBQ |
| 1/4 | cup | cooking oil |
| 1 | pc (60 g) | onion, chopped |
| 1 | pc (60 g) | green bell pepper, sliced |
| 1 | pc (60 g) | red bell pepper, sliced |
| 1 | pack (250 g) | tomato sauce |
| 5 | cups | cooked rice |
| 2 | tsp (4.6 g) | paprika |
| 1 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
Procedure:
1. Heat oil in a hot pan then pan-fry chicken for 15 minutes or until thoroughly cooked. Remove from pan and set aside.
2. In the same pan, sauté onion, bell peppers, and then add tomato sauce. Cover and simmer for 10 minutes over low heat, stirring occasionally.
3. Add rice. Season with paprika, salt and pepper. Mix well.
4. Top with chicken or serve on the side.
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