Ingredients
2 tablespoon vegetable oil
1 lb. boneless chicken breast halves
1/4 teaspoons pepper
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 jar (14-ounce) prepared spaghetti sauce
1 can (2.25-ounce) sliced ripe olives, drained
3 cups cooked Riceland Extra Long Grain Rice
Preparation
1. In medium skillet, heat oil over medium-high heat.
2. Add chicken; sprinkle with pepper. Cook until chicken is light brown, about 2 minutes on each side.
3. Add onion and peppers; cook 1-2 minutes.
4. Stir in spaghetti sauce and olives. Bring to a boil; reduce heat.
5. Cover; simmer 10-20 minutes or until chicken is tender and no longer pink.
6. Serve over rice.
From our "Riceland Collection" cookbook