Category: Mexican

6 Chick breast halves

1/2 tsp Dry oregano -- crushed

Boneless -- skinless

1 small Red bell pepper -- cut

2 tsp Ground cumin

Thin strips

1 large Onion -- cut 1/2"wedges

1 small Green pepper -- cut

3 Cloves garlic -- minced

Thin strips

1 tbsp Olive oil or veg oil

1/3 cup Slice ripe olives

28 oz Stewed tomatoes

3 cup Hot cooked rice -- up to 4c

2/3 cup Picante sauce

2 tbsp Chp cilantro -- (opt)

1/3 cup Finely diced ham

Rub 1 t. of cumin evenly onto both sides of chicken; set aside. In large skillet, cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well. Bring to boil, stirring occasionally. Add chicken; spoon sauce over chicken. Reduce heat, cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until peppers are tender and sauce is thickened. Arrange chicken over rice; Spoon sauce over chicke and rice. Sprinkle with > cilantro, if desried, and serve with additioanl picante sauce.