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
