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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This one is easy to cook and serve. Ingredients:
2 chicken breast, boneless, skinless |
2 tablespoons vegetable oil |
1 medium onion, chopped |
1/4 cup chopped green pepper |
1 garlic clove, minced |
2 cups diced tomatoes, undrained |
1 cup water |
3/4 cup uncooked long grain rice |
2 teaspoons chicken bouillon granules |
2 teaspoons chili powder |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cumin |
1/8 teaspoon pepper |
1/2 cup salsa |
1/2 cup low fat cheddar cheese, shredded |
1 cup sliced olives, drained |
Directions:
1. 1. In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.
2. 2. Pour into a greased 11 inch x 7 inch x 2 inch baking dish; top with chicken. Cover and bake at 350* for 35-40 minutes or until rice is tender.
3. 3. Uncover, spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
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