Recipe

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• 1 whole chicken
• seasoning salt
• black pepper
• 4 -6 tbsp oil
• 2 medium onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 2 tbsp fresh minced garlic (or to taste)
• 1 -2 tsp dried chili pepper flakes (optional or to taste)
• 2 (14 oz) cans diced tomatoes, undrained
• 2 cups chicken broth
• 1 tbsp chicken bouillon powder (optional)
• 1 1/2 cups uncooked converted white rice
• 1 tbsp chili powder
• 1 pinch cinnamon
• 2 -4 tsp cumin
• 1/2 cup sliced green olives
• 1 cup pace picante sauce
• 1 1/2 cups shredded cheddar cheese

• 1 Heat oil in a large skillet over medium-high heat.
• 2 Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• 3 Brown on both sides then remove to a plate.
• 4 Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• 5 Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• 6 Season with more seasoned salt and black pepper to taste.
• 7 Transfer to a large greased baking dish or roasting pan.
• 8 Top with the browned chicken pieces, then sprinkle the olives all over.
• 9 Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• 10 Uncover then spoon picante sauce over the chicken.
• 11 To with with shredded cheddar cheese.
• 12 Return to oven to bake 3-5 minutes.