6    Chick breast halves
1/2 ts Dry oregano -- crushed
Boneless -- skinless
1 sm Red bell pepper -- cut
2 ts Ground cumin
Thin strips
1 lg Onion -- cut 1/2"wedges
1 sm Green pepper -- cut
3    Cloves garlic -- minced
Thin strips
1 tb Olive oil or veg oil
1/3 c  Slice ripe olives
28 oz Stewed tomatoes
3 c  Hot cooked rice -- up to 4c
2/3 c  Picante sauce
2 tb Chp cilantro -- (opt)
1/3 c  Finely diced ham

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.