Bring 1.5 cups of salted water to a boil then add the rice & Worchestershire Sauce & cover on low heat.

While the rice is cooking heat up a nonstick pan & add the olive oil.

Season the chicken with the spices & add to the pan with olive oil & add the peppers.

Cook for about 4-6 minutes occasionally stirring with a spatula or spoon. Then add the garlic

Add 1 cup of chicken stock to the chicken & Pepper mixture. Then cover and keep on medium to low heat. Cook for 15 minutes.

Stir the rice occasionally and add 1/2 cup of chicken stock to the rice, along with pepper & 1/4 of the cilantro. Add 1/2 chicken stock 1/2 water as needed to keep from burning if reduces too much during cooking. At the 18-20 minute uncover the rice.

Add the diced tomatoes & remaining cilantro to the chicken Pepper mixture and cover on low to medium heat stirring occasionally. Cook until mostly reduced on low heat at a simmer.

When the rice has roughly 5 minutes left to cook add the spinach to the chicken mixture & cover stirring occasionally until it starts to wilt in the mixture.

Once the rice is tender turn off both burners letting the rice & chicken sit for 3-5 minutes.