Southwest Chicken Rice Bake

• 1 1/2 lb. boneless chicken breasts
• 4 Tbsp. oil
• 1 jumbo sweet pepper, diced
• 1 medium onion, diced
• 1/4 tsp. minced garlic
• 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 4 Tbsp. chili powder
• 3 Tbsp. chicken bouillon granules
• 2 c. long grain rice
• 32 oz. diced tomatoes
• 8 oz. salsa
• 2 c. shredded Cheddar
• sour cream (optional)
• black olives (optional), sliced or whole

1. Cut chicken in cubes.
2. Brown in oil in large skillet.
3. Remove chicken.
4. Brown peppers and onion in same skillet with oil.
5. Cook until tender.
6. Add garlic, cumin, cinnamon, chili powder, bouillon, tomatoes and rice.
7. Bring to boil, then boil for 5 minutes.
8. Turn into 13 x 9-inch casserole dish.
9. Top with chicken.
10. Bake, covered, at 350u0b0 for 35 minutes.
11. Uncover, spread salsa evenly over top. Sprinkle with cheese.
12. Bake, uncovered, for 5 minutes.
13. Serve with sour cream and black olives.

chicken breasts, oil, jumbo sweet pepper, onion, garlic, cinnamon, cumin, chili powder, chicken bouillon granules, long grain rice, tomatoes, salsa, cheddar, sour cream, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592645 (may not work)