Ingredients

2 Tbsp. vegetable oil

1 lb. boneless chicken breast halves

1/4 tsp. pepper

1 medium onion, sliced

1/2 red bell pepper, cut into strips

1/2 green bell pepper, cut into strips

1 jar (14 oz.) prepared spaghetti sauce

1 can (2.25 oz.) sliced ripe olives, drained

3 cups cooked Riceland Extra Long Grain Rice
 

Directions

In medium skillet, heat oil over medium-high heat.

Add chicken; sprinkle with pepper. Cook until chicken is light brown, about 2 minutes on each side.

Add onion and peppers; cook 1-2 minutes.

Stir in spaghetti sauce and olives. Bring to a boil; reduce heat.

Cover; simmer 10-20 minutes or until chicken is tender and no longer pink. Serve over rice.