Spanish Chicken 'n' Rice

Yield: 8 servings

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 2 tablespoons vegetable oil
• 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
• 1 cup water
• 1 1/2 cups long grain rice
• 4 teaspoons instant chicken bouillon granules
• 1 tablespoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/2 cup sliced ripe and/or pimento-stuffed green olives
• 1/2 cup shredded Cheddar cheese

Instructions

1. Cut chicken pieces in half lengthwise where the bone was removed.
2. In a 12-inch skillet, cook chicken in hot oil until brown on both sides. Remove from skillet; set aside.
3. Meanwhile, combine tomatoes, water, rice, bouillon granules, chili powder, cinnamon and cumin in a large saucepan. Bring to boiling.
4. Turn rice mixture into a 13 x 9 x 2-inch baking dish.
5. Arrange chicken on top. Cover dish tightly with aluminum foil.
6. Bake at 350 degrees F for 55 to 60 minutes or until chicken and rice are tender.
7. Sprinkle with olives and cheese.
8. Bake, uncovered, 5 minutes longer.