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1 Tbsp. plus 1 tsp. margarine
1 c. diced onions and green
bell peppers
1 1/4 lb. skinned and boned
chicken breasts, cut into
2 c. canned crushed tomatoes
4 oz. uncooked converted rice
8 large pimiento stuffed green
olives, sliced
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Preheat oven to 400 degrees. In 4 quart flameproof casserole
heat margarine over medium heat until bubbly and hot; add
onions and green peppers and saute until vegetables are tender,
2 to 3 minutes. Remove casserole from heat and add remaining
ingredients; stir until thoroughly combined. Cover casserole
and bake until rice has absorbed liquid 30 to 35 minutes.

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