Spanish Chicken 'n' Rice

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.

Yield: 8 servings

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