Ingredients:
1 lb boneless chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons vegetable oil
1 onions, coursely chopped
1 green bell peppers, coursely chopped
2 cloves garlic, minced
1 cup instant rice
1 cup picante sauce
1/2 cup chicken broth
1 cup monterey jack cheese
1 tomatoes, seeded &,chopped
1/2 cup sliced black olives
Directions:
Combine chicken, cumin and salt tossing to coat.
Heat oil in a large skillet over medium high heat.
Add onion, bell pepper and garlic, saute for 2 minutes.
Add chicken, saute stirring constantly, until chicken is no longer pink.
Stir in rice, picante sauce and broth, mixing well.
Bring mixture to a boil.
cover and remove from heat.
Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
Cover and let stand another 10 minutes.
sprinkle with tomatoes& olives.
Service with a dollop of sour cream.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.