Heat the oil in a large, heavy frying pan. Sauté the garlic for about 1 minute. Add the chicken breasts and brown over low-medium heat for 5-6 minutes, turning once to the other side. Set aside on a plate.
In the same skillet, add long grain rice and onions, cook long grain rice until translucent, about 2 min. Stir in peppers, tomatoes, clear soup, parsley, rosemary and salt. Pour in the meat and simmer on low heat for 25 min. with the lid closed.
Stir in the asparagus tips or peas and cook for about 5 minutes.
To serve, arrange the chicken-long grain rice mixture on a serving platter, sprinkle with cracked pepper and garnish with rosemary sprigs and lemon wedges Note: Arroz con pollo is a classic Mexican dish with many variations. Although tasty and filling, it is a very simple recipe. Cooks should have the courage to experiment by including chorizo, black olives, canned green chilies, fresh jalapenos and additional spices to taste.
Tip: Always use aromatic spices to enhance your dishes!