Chicken Jambalaya II

1 tablespoon canola oil

3 onions, diced

3 green bell peppers, diced

½ cup water, divided

4 skinless, boneless chicken breast halves - cubed

2 (14.5 ounce) cans whole peeled tomatoes, chopped, juice reserved

garlic powder to taste

onion powder to taste

chili powder to taste

2 cups uncooked instant rice

Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.

Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.

To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.

Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.