In a mixing bowl, squeeze the Lime (1) over the Chicken Drumstick (5). Add Dried Oregano (1/2 teaspoon), Ground Black Pepper (1/8 teaspoon), Fresh Cilantro (2 1/2 tablespoon), Chicken Bouillon Powder (1 package), Yellow Onion (1), Garlic (3 clove), Cubanelle Pepper (1/2), and Manzanilla Olives (1/4 cup).
Cover and let marinate for 10 minutes.
In a saucepan over high heat, warm Corn Oil (2 tablespoon). Add chicken, reserving the vegetables, and cook for 5 minutes, or until color develops on both sides.
Add the vegetables, Chicken Bouillon Cube (2) and Tomato Paste (3 tablespoon). Mix until well combined.
Add Water (3 cup) and Long Grain White Rice (2 cup). Taste and add Salt (to taste) if bland. Cover and cook over medium heat until water has evaporated.
Turn heat to low, cover, and cook for another 25 minutes.