Arroz Con Pollo:

1 teaspoon vegetable oil
6 small brst, boneless, skinless
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1 lemon
1-1/2 cups long grain white rice
1 clove garlic, minced
1/8 teaspoon cayenne pepper
14-1/2 oz can chicken broth
1-1/4 cups water
1/3 cup pimiento-stuffed olives, drained and chopped

Saute chicken and sprinkle with black pepper and salt. Add onion and green pepper to pan. About 10 minutes.

Peel, off the lemon rind.

Stir lemon rind, rice, garlic, cayenne, broth, water and remaining 1/2 teaspoon salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes.

Remove pan from heat and stir in olives.