Green Olive Chicken II

Ingredients

• 3 tablespoons butter 
• 4 ounce mushrooms sliced canned
• 16 ounce canned tomatoes whole peeled drained chopped canned
• 1 tablespoon parsley fresh chopped
• 0.5 cup bell pepper green chopped
• 0.5 cup olives green sliced
• 0.3 teaspoon ground pepper black
• 0.5 cup onion chopped
• 1 teaspoon paprika 
• 1 tablespoon salt 
• 4  chicken breast halves boneless skinless
• 1 cup water 
• 1 cup rice long-grain white uncooked

Equipment

• frying pan

Directions

1. Melt butter in a large skillet over medium heat.
2. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
3. Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.