Paprika Chicken 'Lite'

Based loosely on a Hairy Dieters' recipe to use up some leftovers.

1/2 tbsp olive oil
250g chicken breast
1/2 medium onion
1 tsp oregano
2 tsp paprika
1/2 red pepper
200g chopped tomatoes (1/2 regular tin)
1 1/2 cups water
1 tsp stock
1 tbsp tomato puree
2/3 cup rice

Heat the oil in a saute pan.

Fry the onion and chicken on a medium heat for about 2-3 minutes until the chicken begins to brown and the onion is softening.

Add the oregano and paprika; stir well and fry for another 2 minutes.

Add the red pepper and cook for another 2 minutes.

Add the tomato, stir in and cook for another 2 minutes.

Combine the water with the stock and puree.

Add the rice, stir in and then add the stock mix; lower the heat and simmer for about 10 minutes, until the rice is cooked through.