Tex-Mex Skillet Chicken - cooking recipe

Ingredients

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

Preparation

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