Rub 1 t. of cumin evenly onto both sides of chicken; set aside. In large skillet, cook onion and garlic in oil until onion is tender but not brown. Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well. Bring to boil, stirring occasionally. Add chicken; spoon sauce over chicken. Reduce heat, cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until peppers are tender and sauce is thickened. Arrange chicken over rice; Spoon sauce over chicke and rice. Sprinkle with > cilantro, if desried, and serve with additioanl picante sauce. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 513.1mg||18 %|
|Potassium 295.5mg||8 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.1g|
|Protein 1.4g||2 %|
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Calories per serving: 46
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