Dominican Chicken & Rice

CRUSH 1 bouillon tablet and sprinkle on both sides of chicken pieces. Heat oil in large saucepan over medium-high heat. Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic. Cook, stirring frequently, until onion is tender.

ADD chicken, water, tomato sauce, remaining bouillon tablet, oregano and thyme. Mix well; stir in rice. Bring to a boil; reduce heat to low. Cover; cook for 30 minutes or until liquid has evaporated and rice is tender. Serve immediately sprinkled with chopped cilantro.