Chicken And Brown Rice

• 1 lb. skinless, boneless chicken breasts, cut into 6 portions
• 1 Tbsp. oil
• 1 medium onion, chopped
• 1 green, yellow and/or red pepper, chopped
• 1 clove garlic, minced
• 1 (14 1/2 oz.) can Mexican or Italian style tomatoes, cut up
• 1 (14 1/2 oz.) can low-sodium chicken broth
• 1 3/4 c. quick or instant brown rice
• several dashes of bottled hot pepper sauce
• 1/2 c. shredded cheese

1. Cook chicken in hot oil about 2 minutes on each side and then set aside.
2. In same pan, cook onion, pepper and garlic until tender, but not brown.
3. Drain excess oil.
4. Stir in undrained tomatoes, broth, uncooked rice and pepper sauce.
5. Bring to boil and then remove from heat.
6. Spoon into baking dish and arrange chicken on top.
7. Bake, covered, in 350u0b0 oven for 30 to 35 minutes. Sprinkle with cheese.
8. Let stand, uncovered, about 5 minutes, until cheese melts.

skinless, oil, onion, green, clove garlic, italian style tomatoes, chicken broth, brown rice, pepper sauce, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558490 (may not work)