1 lb. skinless, boneless chicken breasts, cut into 6 portions
1 tbsp. oil
1/2 c. chopped onions
1/2 tsp. garlic powder
1 (14 1/2 oz.) can stewed tomatoes (Mexican or Italian or Cajun style)
1 green pepper, chopped
1 c. chicken broth
1 3/4 c. quick cooking brown rice
Several dashes hot pepper sauce (to taste)
1/2 c. shredded Cheddar cheese (may use low-fat kind)

In large skillet, cook chicken in hot oil 2 minutes on each side until brown. Remove; set aside. In same skillet, cook onion, green pepper, and garlic powder until tender but not brown. Drain off fat. Stir in undrained tomatoes, broth, uncooked rice, and hot pepper sauce. Bring to boiling; remove from heat. Spoon into 12 x 7 1/2 x 2 inch baking dish. Rearrange chicken on top of rice. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Sprinkle on cheese. Let stand 5 minutes, uncovered, until cheese melts. Serves 6.