1 can (15.5 ounce size) garbanzo beans, rinsed, drained
1 cup converted white rice
1 onion, quartered and thinly sliced
1 green bell pepper, cut into 1/4" wide strips
1 can (14.5 ounce size) diced peeled tomatoes
1/2 cup water
1/2 teaspoon garlic powder
1 pinch saffron threads
2/3 cup pimiento stuffed olives, coarsely chopped
4 chicken breast halves, skinless, boneless, trimmed of fat
1/2 teaspoon paprika
1/2 teaspoon garlic pepper
2 tablespoons fresh parsley, chopped
In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, and 1/3 cup of the olives.
Top with the chicken. Season with the paprika and garlic powder.
Cover and cook on the low heat setting about 4 hrs., or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.
Mix in the remaining 1/3 cup olives. Serve garnished with parsley.
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