Spanich Chicken

Okay- now this dish, was pretty good, if I do say so myself, and I usually don't brag about my own cooking! Spanish chicken- yum! If you don't like Mexican, don't be scared of this dish- its nothing like a Mexican Restaurant entree, I can guarantee that! So here's the recipe:

Spanish Chicken:

4 boneless skinless breast halves (I found some Perdue chicken that was THINLY sliced breast halves- PERFECT! I recommend these if you see them!)

2 T EVOO

1 medium onion, chopped

1/4 cup chopped green bell pepper

1 garlic clove, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup water

3/4 cups uncooked long grain rice (I used brown)

2 t chicken bouillon granules

1-3 t chili powder

1/8 t cinnamon

1/8 t cumin

1/8 t pepper

1/2 cup picante sauce

1/2 cup shredded cheddar cheese

1 can (2.25 oz) sliced black olives, drained

In a large skillet, you brown chicken in oil for 2-3 minutes per side, until you get that good golden brown look!

 Remove the chicken 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.

Then, pour everything into a greased 9X13 pan or any casserole dish you have. Top with the chicken.

COVER (I forgot to do this, and the rice could have been a LITTLE more tender!) and bake at 350 degrees for 35-40 minutes, or until rice is to your desired tenderness. I took a picture at this point:

Uncover and spoon the picante sauce over the chicken, then sprinkle with cheese. Bake 5 minutes longer, just until the cheese is melted and then top with olives before serving. SOOO SOO GOOD! Here's a final picture:

PLEASE! Try this one. And enjoy :)