4 boneless skinless chix breasts
2 cans tomatoes w/green chiles
2tbls. olive oil
1 can diced pineapple in own juice
1 green bell pepper
1 teaspoon cummin
1 teaspoon garlic powder
2 bags dried precooked rice

sprinkle chix w/cummin and garlic powder. Brown in olive oil. Set aside. In deep long casserole dish combine tomatoes, pineapple and diced bell
pepper with
2 bags dried precooked rice. Place browned chix on top. Cook in 425 degree oven for 20 to 25 minutes
Servings: 4