**Prepare the Rice:** Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.

**Cook the Chicken:** While the rice cooks, season the chicken pieces with salt, pepper, oregano, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

**Sauté Aromatics:** Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

**Make the Sofrito and Beans:** Stir in the tomato sauce, chicken broth, adobo seasoning, cumin, and bay leaf. Bring the mixture to a simmer. Return the cooked chicken to the skillet. Add the rinsed and drained kidney beans. Stir everything together.

**Simmer and Meld Flavors:** Reduce the heat to low, cover the skillet, and let the mixture simmer for at least 10-15 minutes, allowing the flavors to meld. Remove the bay leaf before serving.

**Assemble La Bandera:** To serve, place a generous portion of white rice on one side of a plate. Spoon the chicken and bean mixture next to the rice. Garnish with fresh cilantro.

**Add Your Favorite Sides:** Traditionally, La Bandera is served with fried ripe plantains (maduros) or green plantains (tostones), and sliced avocado. Add these to your plate for a complete and authentic experience.