Shelly's Recipe

SPANISH CHICKEN CASSEROLE

Category: Casseroles - Chicken and Turkey

4 boneless, skinless chicken breasts
2 tbsp cooking oil
1 small onion, chopped
1/4 cup 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 cup water
3/4 cup long grain rice
2 tsp instant chicken bouillon granules
1/2 cup picante sauce
1/2 cup 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 tsp 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, at 350 for 35 minutes. Spoon picante sauce over chicken. Sprinkle with cheese. Bake, uncovered, 5 minutes longer. Top with sliced olives.