Santa Fe Chicken

2 cans pineapple chunks - separate juice (keep)

8 chicken breasts

2 tbs olive oil

2 tsp cumin

2 tsp oregano

4 cloves garlic, pressed

2 large onion chopped

2 cups rice

2 cans chopped tomatoes

2 cans enchilada sauce

1/2 cup water

2 green bell pepper chunked

2 cups whole almonds toasted

Sprinkle chicken with salt and pepper. Brown in oil. Sprinkle with cumin and oregano – remove to platter when browned. Add garlic and onion, sauté. Add rice, reserved juice, undrained tomatoes, enchilada sauce and water to Dutch oven.

Add chicken and sautéed vegetables, scraping all drippings into dish. Cover, bake for 30 minutes. Stir in pineapple, bell pepper and almonds. Cover, stand 5 minutes.

Serving Size: 8