Ingredients:

 4 chicken breasts

(no rib bone and skin)

4 chicken bouillon cubes

Pot of Water

Instructions:

Place chicken on pot of water with bouillon cubes and let it cook until chicken almost falls apart.  Once cooked, separate chicken in strands and pieces.  Reserve the water bouillon.

4 Tablespoons of Olive Oil

2 finely chopped medium onions

1 finely chopped medium green pepper

6-8 crushed cloves of garlic

Heat up the oil in a pot and add the  onions, green pepper and garlic and sautee until the onions are transparent .

1 can of tomato paste

1 pot of red pimentos

1 small can of green peas

1 teaspoon of yellow food coloring.

  1 cup of white cooking wine or regular white wine or 2 cans or beer

  1 can of asparagus spears

2 cups of shredded mozzarella or Gouda cheese.

Add the tomato paste  to the onions, green peppers and garlic and cook for approximately 3 minutes and then add the red pimentos and green peas and cook for another 3 minutes.

Add the shredded chicken and the bouillon and yellow food coloring.

Add the rice and the cooking wine or regular wine or beer and place heat in the lowest fire possible.  Make sure that rice has plenty of liquid and cover.  After approximately 20 minutes, stir the rice and if necessary, add more liquid until rice is cooked.  There should still be plenty of liquid in the cooked rice.

Over the rice place the asparagus spears and place cheese all over the top.  Cover and let the cheese melt.