Be the first to Ingredients:
- 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
Preparation:
In slow cooker, comvine rice, onion, green pepper, tomatoes, water, garlic, and half of the olives (1/3 cup). Top with chicken breast halves and season with the paprika and 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.
Serves 4.
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