Yield: Serves 4
- 1 cup converted white rice
- 1 onion, halved and thinly sliced
- 1 green pepper, cut in strips
- 1 can (14 1/2 oz) tomatoes, chopped
- 1/2 cup water
- 1 clove garlic, crushed
- 2/3 cup pimiento stuffed olives, chopped or sliced, divided
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
Cover and cook on low for about 4 to 5 hours, or until chicken is done and rice is tender.
Stir in the remaining 1/3 cup of olives and serve.