Tex-mex skillet chicken

Fast & easy with lots of flavor. Perfect for those nights on the run when you want something hot & spicy

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb boneless chicken breast, cut into strips
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 2  tablespoons  vegetable oil
• 1  onion, coursely chopped
• 1  green bell pepper, coursely chopped
• 2  cloves garlic, minced
• 1  cup  instant rice
• 1  cup  picante sauce
• 1⁄2 cup chicken broth
• 1  cup monterey jack cheese
• 1  tomatoes, seeded &,chopped
• 1⁄2 cup  sliced black olives

Directions

1. Combine chicken, cumin and salt tossing to coat.
2. Heat oil in a large skillet over medium high heat.
3. Add onion, bell pepper and garlic, saute for 2 minutes.
4. Add chicken, saute stirring constantly, until chicken is no longer pink.
5. Stir in rice, picante sauce and broth, mixing well.
6. Bring mixture to a boil.
7. cover and remove from heat.
8. Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
9. Cover and let stand another 10 minutes.
10. sprinkle with tomatoes& olives.
11. Service with a dollop of sour cream.