1 tbsp. salad oil
4 skinned, boneless chicken breasts, cut into bite sized pieces
1/2 c. chopped onion
1 clove garlic, minced
1 bottle mild or med. picante sauce
1/2 tsp. dried oregano leaves
1/2 c. water
1 pkg. (4.6 oz.) Spanish rice mix
1 pkg. (9 oz.) frozen artichoke hearts
1/4 c. pimento-stuffed olives (about 10), halved crosswise

In large skillet, over medium high heat, heat oil; cook chicken until browned, about 10 minutes. Add onion; cook 5 minutes more. Stir in garlic; cook 1 minute more. Add picante sauce and oregano. Reduce heat; simmer, covered, for 15 minutes.

Uncover skillet; turn chicken pieces. Add water, rice mix, artichoke hearts and olives. Stir and cook 10 minutes longer or until rice is tender. Makes 4 servings.