Wash and prepare the rice according to package directions in a rice cooker.
Sprinkle the chicken with salt and pepper on both sides.
In a large saucepan over medium heat, add half of the olive oil, then add chicken and cook
until golden on both sides. Remove the chicken from the pan, and immediately add
remaining olive oil, garlic and onion. Simmer for about 1 minute, until the garlic is fragrant.
Add diced peppers and olives to the pan; cook for 10-15 minutes. Add chicken back in;
add broth and simmer for 10 minutes. Adjust seasonings to taste.
Transfer rice to a serving plate; top with chicken and coat with the sauce. Fluff the rice
with a fork before serving. Makes 4 servings.
Basmati Rice with Chicken and Black Olives
2 cups Amira Basmati Rice
2-4 boneless, skinless
Salt and pepper to taste
2 tablespoons olive oil , divided
½ cup minced garlic
1 small onion, cut in ¼-inch dice
½ each green and red bell pepper,
stemmed, seeded and diced
9 ounces black olives
1 cup chicken broth