Red Pepper, Tomato, And Chicken Pilaf

• 1 2/3 cups quick-cooking brown rice
• 1 onion, chopped
• 1 tablespoon olive oil
• 14 1/2 ounces stewed tomatoes
• 14 1/2 ounces reduced-sodium fat-free chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon fresh ground black pepper
• 7 ounces roasted red peppers (drained and chopped)
• 3/4 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 bay leaf
• salt
• 1/2 cup frozen green pea

1. Preheat oven to 375 degrees.
2. Combine everything except the peas in a 2-quart casserole dish.
3. Stir, cover, and bake for 40 minutes.
4. Stir in peas and bake for 10 minutes more.
5. Remove bay leaf and serve.

quickcooking brown rice, onion, olive oil, tomatoes, chicken broth, paprika, oregano, fresh ground black pepper, red peppers, boneless skinless chicken breast, bay leaf, salt, frozen green pea

Taken from www.food.com/recipe/red-pepper-tomato-and-chicken-pilaf-115076 (may not work)