Chicken and Rice - the spanishy version

Even this recipe has two variations: those who really like tomatoes and not so into the tomato thing.

Chicken and Rice - simple
1# boneless chicken
2 cups Instant rice
2 cups water or 1 can chicken stock and water to make 2cups liquid
1/2 tsp saffron
1 tsp cumin
1 tbsp minced garlic
1 chicken boullion cube
12 chopped green olives
2 tbsp olive juice
1 chopped onion
3 stalks celery, minced
1 tsbp margarine
Caesar dressing
1 tsp Green tabasco sauce
Lemon Pepper

Preheat oven to 350 degrees.
Coat chicken in dressing and marinate for at least 30 minutes.
Chop veggies and olives. Saute veggies and olives in a small pan.
Put chicken in a baking pan and coat both sides liberally with lemon pepper. Cook for 20 minutes. Don't overcook the chicken. When chicken is done and cooled enough to touch, chop into bite sized pieces.
Get out a pot and add water or stock, add boullion cube, minced garlic, olive juice, green tabasco sauce, cumin and saffron and bring to a boil.
Add cooked veggies, olives & chicken. Stir
Add rice. Stir.
Turn the eye off and cover tightly.
Wait 10 minutes.
Check your rice and taste it. Add whatever it needs to be best for you.

Chicken and Rice - the tomato version
Use the above recipe - just add
1 more cup of rice (not water, too. This has more liquid in it)
1 can chopped tomatoes
Use chicken & tomato boullion instead of straight chicken boullion
1 jar of salsa
1 tsp lemon juice or lime juice
1 tbsp sugar

Follow the rest of the recipe as normal, except...

Put marinated chicken in a baking pan, coat liberally with lemon pepper. Coat chicken with salsa, cover pan with foil and bake 25 minutes.

Use the juice and salsa from the pan in the rice water. You won't need to add salt to the water but you should add sugar to cut some of the acid from all the tomatoes. Add canned chopped tomatoes and lemon juice to the rest before you cover the pot to let the rice cook.

Tah-dah!