1 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon dried sage (optional)
1/4 teaspoon paprika (optional)
1/4 teaspoon crushed red pepper flakes
1/4 cup chicken bouillon granules
In a large pot over medium heat, add onion, salt, pepper, basil, garlic powder, oregano, paprika, basil, oregano, thyme and rosemary. Cook for about 30 minutes; stirring occasionally, until chicken is all cooked and juices run clear.
Stir in bouillon cubes and cook for about 15 minutes. Reduce heat to low; let simmer for about 20 minutes or until rice is tender. Stir in chicken broth, bell pepper, rosemary, sage, paprika and crushed red pepper flakes. Return to a simmer. Reduce heat to low; let simmer for about 5 minutes.