Chicken rice with olives

• *300 g chicken breasts
• *250 g basmati rice
• *1 red pepper
• *1 chopped onion
• *400 g chopped tomatoes (can)
• *85 g green olives
• *2 crushed garlic cloves
• *1 teaspoon paprika
• *500 ml water
• *1 cube chicken stock

Heat up the water in a TEFAL pan with the cube of chicken stock. Reserve. In your ONE POT TEFAL pan, brown the chicken cut in bits with a litlle oil for 3 minutes on medium heat. Mix once in a while. Add the chopped onions and the crushed garlic. Leave to cook for 3 minutes. Mix again. Add the rice and paprika, leave to cook for another 4 minutes. Pour the hot stock in and add the pepper cutsin small cubes. Mix well, cover and cook for 5 minutes. Add the chopped tomatoes and olives. Cover and cook for 15 to 20 minutes until the rice is soft and there is no more liquid in the pan.