"The belly rules the mind."--Spanish Proverb

Spanish Chicken Recipe

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This recipe for Spanish Chicken, by , is from What We Like, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 boneless, skinless chicken breast halves
2 T oil
1 medium onion, chopped
cup chopped green pepper
1 garlic clove, minced
1 15-oz can diced tomatoes, undrained
1 cup water
cup uncooked long grain rice
2 tsp chicken bouillon granules
1 to 3 tsp chili powder
⅛ tsp cumin
⅛ tsp pepper
cup picante sauce
cup shredded cheddar cheese
1 can sliced ripe olives

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. Pour into a greased 11 x 7 x 2" baking dish. Top with chicken.

Cover and bake at 350 for 35-40 minutes or until rice is tender. Uncover. Spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer to melt cheese. Garnish with olives.




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