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FIESTA CHICKEN 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 cubes 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |