Instructions: Rub 1 t. of cumin evenly onto both sides of chicken; set aside. In large skillet, cook onion and garlic in oil until onion is tender but not brown.

Add tomatoes, picante sauce, ham, oregano and remainning cumin; mix well.

Bring to boil, stirring occasionally. Add chicken; spoon sauce over chicken. Reduce heat, cover and simmer until chicken is cooked through, about 15 minutes. Remove chicken from skillet; keep warm. Add peppers and olives to skillet. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until peppers are tender and sauce is thickened. Arrange chicken over rice; Spoon sauce over chicke and rice. Sprinkle with ) cilantro, if desried, and serve with additioanl picante sauce.

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