Spanish Chicken

This recipe is from Taste of Home.  This meal was a hit with my family.  The chicken turns out fork tender and the rice mixture has wonderful flavor.  -Kristin

1 1/2 pounds boneless chicken breasts
olive oil
1 medium onion, chopped
1/2 of a green, yellow or red pepper, diced
1 garlic clove, minced
1 can (14 1/2 oz.) diced tomatoes
1 c. water
3/4 c. uncooked long grain rice
2 t. chicken boullion
1-3 t. chili powder
1/8 t. cinnamon
1/8 t. cumin
1/8 t. pepper
1/2 t. salt

1/2 c. salsa
1 c. shredded cheese
sliced black olives, optional

• In a large skillet heat some olive oil.
• Place the chicken breasts in hot oil and brown for a minute on each side, then set aside.
• In the same skillet add the onions, pepper, and garlic.  Saute until tender.
• Stir in the tomatoes, water, rice, bouillion and seasonings.  Bring to a boil.
• Pour into a greased 11x7 baking dish.
• Top with chicken.
• Cover and bake at 350 for 35-45 minutes or until chicken is completely cooked through.
• Uncover and top with salsa, cheese and black olives.
• Bake for 2-5 minutes more until cheese is melted.