Oven-Baked Spanish Chicken With Rice

• 1 whole chicken (cut into pieces, or use chicken breasts)
• seasoning salt
• black pepper
• 4 -6 tablespoons oil
• 2 medium onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 -2 teaspoon dried chili pepper flakes (optional or to taste)
• 2 (14 ounce) cans diced tomatoes, undrained
• 2 cups chicken broth
• 1 tablespoon chicken bouillon powder (optional)
• 1 1/2 cups uncooked converted white rice
• 1 tablespoon chili powder
• 1 pinch cinnamon
• 2 -4 teaspoons cumin
• 1/2 cup sliced green olives
• 1 cup Pace Picante Sauce
• 1 1/2 cups shredded cheddar cheese

1. Heat oil in a large skillet over medium-high heat.
2. Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
3. Brown on both sides then remove to a plate.
4. Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
5. Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
6. Season with more seasoned salt and black pepper to taste.
7. Transfer to a large greased baking dish or roasting pan.
8. Top with the browned chicken pieces, then sprinkle the olives all over.
9. Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
10. Uncover then spoon picante sauce over the chicken.
11. To with with shredded cheddar cheese.
12. Return to oven to bake 3-5 minutes.

chicken, salt, black pepper, oil, onions, green bell pepper, pepper, garlic, chili pepper, tomatoes, chicken broth, chicken bouillon powder, white rice, chili powder, cinnamon, green olives, sauce, cheddar cheese

Taken from www.food.com/recipe/oven-baked-spanish-chicken-with-rice-222263 (may not work)