1/4 c. all-purpose flour
3/4 tsp. seasoned salt
1 lb. boneless chicken breasts, skinned & cut into cubes
2 tbsp. vegetable oil
2 cans whole tomatoes, cut up
1 pkg. taco seasoning mix
1 c. thinly sliced celery
1/2 c. chopped onion
1 (22 oz.) can sliced pitted ripe olives
1 c. uncooked long grain rice
1 c. water
1/2 c. (2 oz.) grated cheddar cheese

In plastic bag, combine flour and seasoned salt. Add chicken. Seal bag and shake to coat. In large skillet, heat oil and brown chicken, stirring occasionally. Add remaining ingredients except cheese; blend well. Bring to a boil. Reduce heat; cover and simmer 25 to 30 minutes or until liquid is absorbed and rice is tender. Sprinkle with cheddar cheese.