Chicken with pineapple and rice in Louisiana

250 g long-grain rice

225 g canned pineapple

4 breast of chicken

1 bank canned corn
some corn to choose? we'll show

1 sweet red pepper

1 bouillon cube

2 tablespoons olive oil

spices

Preheat tolstodonnoy in a deep frying pan 1 tablespoon oil, put chopped peppers with corn, add? tablespoons spices, fry for 2 minutes, then pour 3 cups of water, add the rice and bouillon cube (crumbled), to bring everything to a boil, stir over low heat for 15 minutes to extinguish the softening rice.

Rub spice chicken, in another pan heat the remaining oil and fry the chicken until tender over medium heat on all sides.

When the rice is almost ready, put in a pan with the pineapple juice from the can, bring to readiness Fig.

Fed chicken with pineapple and rice in Louisiana since rice is laid out on a plate, and laid on him the chicken breasts.