Spanish Chicken with Olives

Ingredients

• 1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
• 1 cup converted white rice
• 1 onion, quartered and thinly sliced
• 1 green bell pepper, cut into 1/4-inch wide strips
• 1 (14 1/2 ounce) can diced peeled tomatoes
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon saffron threads
• 2/3 cup pimiento stuffed olives, coarsely chopped
• 4 boneless, skinless chicken breast halves, trimmed of fat (about 1 1/4 pound)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a 3 1/2 or 4 quart slow cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron and 1/3 cup of the olives.
2. Top with the chicken.
3. Season with the paprika and garlic powder.
4. Cover and cook on LOW for about 4 hours or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.
5. Mix in the remaining 1/3 cup olives.
6. Serve garnished with parsley.