Ingredients
-
seasoning salt
-
black pepper
-
4 -6 tablespoons oil
-
1 -2 jalapeno pepper, seeded and finely chopped
-
2 tablespoons fresh minced garlic (or to taste)
-
1 -2 teaspoon dried chili pepper flakes (optional or to taste)
-
2 (14 ounce) cans diced tomatoes, undrained
-
2 cups chicken broth
-
1 tablespoon chicken bouillon powder
-
1 1/2 cups uncooked converted white rice
-
1 tablespoon chili powder
-
1 pinch cinnamon
-
2 -4 teaspoons cumin
-
1/2 cup sliced green olives
-
1 cup Pace Picante Sauce
-
1 1/2 cups shredded cheddar cheese
-
2 medium onions, chopped
-
1 green bell pepper, seeded and chopped
-
1 whole chicken (cut into pieces, or use chicken breasts)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
- Brown on both sides then remove to a plate.
- Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
- Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
- Season with more seasoned salt and black pepper to taste.
- Transfer to a large greased baking dish or roasting pan.
- Top with the browned chicken pieces, then sprinkle the olives all over.
- Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
- Uncover then spoon picante sauce over the chicken.
- To with with shredded cheddar cheese.
- Return to oven to bake 3-5 minutes.