Tex-Mex Skillet Chicken

• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 medium onion, coarsely chopped
• 1 small green pepper, coarsely chopped
• 1 clove garlic, minced
• 1/2 c. sliced ripe olives
• 2 Tbsp. vegetable oil
• 1 c. picante sauce
• 1 c. instant rice
• 1/2 c. chicken broth
• 3/4 c. shredded or Monterey Jack cheese
• 1 tomato, seeded and chopped

1. Toss chicken with cumin and salt; set aside.
2. Cook onion, green pepper and garlic in oil in 10-inch skillet over medium-high heat for 2 minutes.
3. Add chicken; cook and stir until chicken is no longer pink, about 3 minutes.
4. Add picante sauce, rice and broth; mix well.
5. Bring to a boil and cover.
6. Remove from heat; let stand until all liquid is absorbed, about 10 minutes.
7. Sprinkle with cheese; cover and let set 1 minute.
8. Sprinkle with tomato and olives.
9. Serve with additional picante sauce.

chicken breasts, salt, ground cumin, onion, green pepper, clove garlic, olives, vegetable oil, picante sauce, instant rice, chicken broth, cheese, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890452 (may not work)