Spanish chicken with rise

Spanish chicken with rise

1 hour 20 min

INGREDIENTS:

1	whole chicken (cut into pieces, or use chicken breasts)
	seasoning salt
	black pepper
3-4	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 picante sauce
1 1/2	cups shredded cheddar cheese

Heat oil in a large skillet over medium-high heat.

Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.

Brown on both sides then remove to a plate.

Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).

Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.

Season with more seasoned salt and black pepper to taste.

Transfer to a large greased baking dish or roasting pan.

Top with the browned chicken pieces, then sprinkle the olives all over.

Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.

Uncover then spoon picante sauce over the chicken.

To with with shredded cheddar cheese.

Return to oven to bake 3-5 minutes.