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Add butter to a medium-size skillet. Heat over medium heat until melted.
Add in the tomatoes, onion, pepper, salt and garlic powder. Mix to combine and saute for 5-6 minutes.
Next, add the rice and the chicken broth. Bring to a boil, then reduce heat to a simmer (this was medium heat for me) and cover. Simmer until most of the liquid is absorbed, about 15-20 minutes. Stir occasionally to prevent sticking.
Finally, stir in the chicken until heated through. Taste and add any salt or pepper to preference.
Serve up in a bowl and top with your favorite toppings to really elevate all the flavors! I love shredded cheese, sour cream and avocado!