4 boneless skinless chicken breast halves 2 tables vegetable oil 1 medium onion, chopped 1/4 cup chopped green pepper 1 clove of garlic, minced 1 cup of water 1 can (14 1/2 oz.) diced tomatoes undrained 3/4 cup uncooked long grain rice 2 tsps chicken bouillon granules 1 to 3 tsps chili powder 1/8 tsps ground cinnamon 1/8 tsps ground cumin 1/8 tsps pepper 1/2 cup picante sauce 1 can (2 1/4 oz.) sliced ripe olives, drained

In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, sauté the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasoning. Bring to a boil. Pour into a greased 11x7 in. baking dish; top w/chicken.
Cover and bake at 350 for 35-40 min. or until rice is tender. Uncover; spoon the picante sauce over the chicken and sprinkle with cheese. Bake 5 mins. longer or until the cheese is melted. Garnish with olives.