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ZUPPA DE LA OSCAR

CATALAN CHICKEN CHOWDER (now known as 'Zuppa de la Oscar')

1 (5 oz.) pkg. of saffron-flavored yellow rice mix
8 oz. (1/2 lb.) skinless, boneless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tsp. Olive oil
1 (14-1/2 oz.) can diced tomatoes
1 (14-1/2 oz.) can reduced-sodium chicken broth
1/2 of a 14 oz. can artichoke hearts, drained and quartered (about 3/4 cup)
1/2 cup frozen baby sweet peas
1/2 of a 7.25 oz. Jar roasted red sweet peppers, drained and cut into strips
2 Tblsp. Slivered almonds, toasted

DIRECTIONS:
Prepare rice according to package directions; set aside and keep warm. Meanwhile, in a large saucepan cook chicken, onion, and garlic in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink.
Add tomatoes, chicken broth, and artichoke hearts. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Add peas and red pepper strips. Cook 3 to 4 minutes or until heated through.
To serve, divide soup among individual serving bowls. Spoon a mound of cooked rice in the center of each bowl. Sprinkle with almonds. Makes 4 main-dish servings.