Spanish Chicken
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.—Mrs. Robert Trygg, Duluth, Minnesota
Ingredients
- 16 ounces boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 3/4 cup uncooked long grain rice
- 2 teaspoons chicken bouillon granules
- 1 to 3 teaspoons chili powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- 1/8 teaspoon pepper
- 1/2 cup picante sauce
- 1/2 cup shredded cheddar cheese
- 1 can (2-1/4 ounces) sliced ripe olives, drained
Reviews
FANTASTIC FLAVOR!! I'm passing this recipe on to my sisters and nephew. I used medium picante and it had just the right BITE....YUMMY
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Just as easy to use a 16 ounce jar of KILLER SALSA!!
Good!! Next time I make it, I'll reduce the cinnamon slightly though.
I love this recipe, and the finished product looks exactly like the picture..! Easy on-hand ingredients and easy instructions make for a great "meal-in-one dish"..!
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