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Fiesta Chicken recipe

1 tablespoon plus 1 teaspoon butter
1 cup diced onions
1 cup diced green bell peppers
1 1/4 pounds skinned and boned chicken breasts, cut into cubes
2 cups canned crushed tomatoes
4 ounces uncooked converted rice
8 large pimento-stuffed green olives, thinly sliced
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon crushed saffron (optional)
1/8 teaspoon pepper

Heat oven to 400 degrees F.

In 4-quart flameproof casserole, heat butter over medium heat until bubbly and hot; add onions and green peppers and sauté 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.