Recipe from Kathleen McMahon of New York
In a deep wok type pan pour enough extra virgin oil to cover the bottom of the pan. Saute chicken tenders seasoned with garlic pepper until just about done. Add chili powder (enough to cover all of the chicken) then add red peppers, green peppers and onion, saute with chicken until tender. Add tomatoes and beans, then add the uncooked rice and let the entire pot stew over medium heat. Cook until rice is done. You may need to add more crushed or diced tomatoes because rice will absorb fluid. If you want it spicier, add more chili powder and/or black pepper. You can also use jalapeno peppers to add real zest.