This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives
In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.
You are wanting them to be lightly browned on both side, remove from heat.
In the same skillet, sauté onions, green pepper, and garlic until tender.
Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.
Carefully pour into a greased pan/
Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.
Uncover, top chicken with picante sauce.
Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.
Serve and enjoy!