This recipe checks in at a cost of $0.63 per person.
Recipe by Chef Elia Herrera of Los Colibris for Live Below The Line 2015.
In a pot, heat half of the oil and sauté garlic until golden. Add raw rice and let it get some colour.
Add warm water and salt, cover and leave rice over low heat until cooked, occasionally stirring.
Cut chicken into strips roughly the same size as the peppers and onion, and in a separate pan, heat remaining oil and add peppers, onion and chicken. Season with salt and pepper and keep over heat until chicken is fully cooked.
Serve chicken and vegetables over bed of rice.