Oven Chicken Santa Fe--via The Pass Of The North

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (20 ounce) can pineapple chunks
• 2 chicken breasts, split
• 1 (15 ounce) can black beans
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon mexican oregano
• 2 garlic cloves, crushed
• 1 large onion, diced
• 1 green pepper, chopped
• 1 cup uncooked rice
• 28 ounces whole tomatoes
• 1 (15 ounce) can red enchilada sauce
• 1/2 cup water
• 24 black olives

Recipe

• 1 drain pineapple, reserve juice; set both aside
• 2 sprinkle chicken with salt, and brown in 1 t olive oil in medium hot skillet.
• 3 sprinkle chicken with cumin and oregano. cook until meat juices run clear. remove from skillet to a plate; keep warm
• 4 add garlic and onion and saute in skillet with chicken drippings.
• 5 add chopped green pepper and saute.
• 6 in a greased 3 quart cassarole dish, add the uncooked rice, reserved pineapple juice, undrained tomatoes, enchilada sauce, black beans and water
• 7 add chicken on top with onion, green pepper and all drippings.
• 8 cover with foil and bake at 375 f 30-40 minutes.
• 9 remove from oven. stir in pineapple and sliced black olives on top.
• 10 let stand outside oeven for 5 minutes.