November 1, 2009

SPANISH CHICKEN CASSEROLE

SPANISH CHICKEN CASSEROLE

4 boneless, skinless chicken breasts
2 tbsp. cooking oil
1 sm. onion, chopped
1/4 c. chopped green pepper
1 clove minced garlic
1 tbsp. chili powder
1/8 tsp. cinnamon
1/8 tsp. ground cumin
1 (16 oz.) can cut up tomatoes
1 c. water
3/4 c. long grain rice
2 tsp. instant chicken bouillon granules
1/2 c. picante sauce
1/2 c. shredded Cheddar cheese
Sliced olives

In large skillet cook chicken in hot oil until brown on both sides. Remove chicken from skillet. Add onion, green pepper, garlic, chili powder, cinnamon, cumin and 1/8 teaspoon pepper. Cook until tender. Drain excess fat from skillet. Stir in undrained tomatoes, water, rice and bouillon granules. Bring to a boil. Turn rice mixture into a 12 x 7 1/2 x 2 inch baking dish. Arrange chicken on top.

Bake, covered, in a 350 degree oven for 35 minutes. Spoon picante sauce over chicken. Sprinkle with cheese. Bake, uncovered, 5 minutes longer. Top with sliced olives.

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