1/2 c. mayonnaise
1 c. chicken broth
3/4 c. rice
1 (4 oz.) can chopped green chilies, drained
1 tbsp. chili powder
1/2 tsp. cumin
3 chicken breasts, split and boned
1 med. skinned tomato
1/3 c. pitted, ripe olives, sliced
1/2 c. (2 oz.) shredded sharp Cheddar cheese

In 10 inch skillet combine mayonnaise, broth, rice, chilies, chile powder, and cumin. Mix well. Top with chicken breast. Bring to a boil; reduce heat and cover and simmer 25 minutes.

Top with chopped tomato and olives. Cover and continue cooking 5 minutes. Remove from heat. Sprinkle with cheese. Let stand 5 minutes or until all liquid is absorbed.