1 tbsp. plus 1 tsp. butter
1 c. diced onions
1 c. diced green bell peppers
1 1/4 lb. skinned and boned chicken breasts, cut into cubes
2 c. canned crushed tomatoes
4 oz. uncooked converted rice
8 lg. pimento-stuffed green olives, thinly sliced
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. crushed saffron (optional)
1/8 tsp. pepper

Preheat oven to 400 degrees. In 4-quart flameproof casserole, heat butter over medium heat until bubbly and hot; add onions and green peppers and saute until vegetables are tender, 2 to 3 minutes.

Remove casserole from heat and add remaining ingredients; stir until thoroughly combined. Cover casserole and bake until rice has absorbed liquid, 30 to 35 minutes.