Dice the turkey breast fillet.
Wash, quarter, deseed and dice the peppers. Peel and finely chop the onions and garlic.
Heat the oil in a large pan and fry the meat over a high heat for 3-4 minutes. Season with salt and black pepper.
Add the peppers, garlic and onions and fry for 1 minute.
Season with chilli powder.
Add the tomato puree and rice and stir well.
Add the chopped tomatoes (or passata) to the pan, along with the chicken stock and bring to the boil. Cook over a medium heat for about 20 minutes, stirring occasionally. Season with salt and black pepper.