Chicken Jambalaya

Saute bell pepper and onion with margarine in 12-inch electric skillet until tender, but not brown.

Cut chicken thighs into bite-size pieces and add to skillet along with rice, water, cayenne pepper, poultry seasoning, bay leaf, bouillon cubes, minced garlic and black pepper.

Bring to a boil; stir, making sure all rice grains are pressed into the liquid.

Reduce heat, cover and simmer, stirring occasionally.

Cook until rice is tender and liquid is absorbed, about 20 more minutes.

On low heat, let jambalaya sit uncovered to dry a little before serving.