Ingredients
16 ounces boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil1 medium onion, chopped1/4 cup chopped green pepper1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water3/4 cup uncooked long grain rice2 teaspoons chicken bouillon granules1 to 3 teaspoons chili powder1/8 teaspoon ground cinnamon1/8 teaspoon ground cumin1/8 teaspoon pepper1/2 cup picante sauce1/2 cup shredded cheddar cheese1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.
Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender.
Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
