1 lb boneless, skinless, chicken breast, cubed
4 C chicken broth
2 C long grain white or wild rice
1 C frozen peas
1 red bell pepper, medium, chopped
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
3 bacon slices
2 tsp canola oil
2 Tbsp tomato paste
salt and pepper, to taste
In a medium bowl, combine garlic powder, smoked paprika, cayenne pepper, dried thyme, salt, and pepper.
Sprinkle half of this mixture onto chicken.
Cook bacon in a large stockpot, or 6 quart Dutch oven, until crisp. Transfer to a paper towel-lined dish or rack to drain.
Add canola oil and chicken to the pot. Cook for three minutes, or until browned, stirring occasionally. Transfer to a bowl.
Add red pepper, onion, and remaining spices, to the pot. Stir and cook for five minutes.
Add tomato paste, stir, and cook for an additional 30 seconds.
Add broth, peas, rice, and salt. Heat to a boil. Reduce to a simmer.
Add chicken, cover, and simmer for 25-30 minutes, or until rice is tender and chicken is cooked through.
Top with crumbled bacon and serve.