1 cup uncooked instant rice
1 1/2 cups water
1 tablespoon vinegar
1 1/2 cups canned diced onion with liquid
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon vegetable oil
1 cup beef broth
1 chicken thigh, cut into 1 inch cubes
1 (10 ounce) can tomato soup
1 teaspoon paprika
2 teaspoons minced onion
3 (8 ounce) cans diced green chiles, drained
In a large saucepan, combine rice, water and vinegar and bring to a boil. Reduce heat, and simmer uncovered, for about 15 minutes. Add onion and garlic and stir lightly. Stir in Worcestershire sauce, oil, chicken, tomato soup and paprika. Bring mixture to a boil.
Stir chicken into rice mixture, stirring constantly. Reduce heat, cover and simmer uncovered for 10 minutes. Stir in bell pepper, chiles and tomato. Bring mixture to a boil.
Reduce heat to medium and allow to simmer about 15 minutes more. Remove chicken and liquid from broth and stir into rice mixture.