1 1/3 c. water
1/2 (4 oz.) can diced green chili peppers (optional)
1 (4 1/2 oz.) pkg. regular Spanish style rice mix
1 (2 oz.) can mushrooms, stems and pieces
4 boned skinless chicken breast halves
1/4 c. finely shredded cheddar cheese

Preheat oven to 350 degrees. Meanwhile, bring water to a boil. In a 10x6x2-inch baking dish, combine the boiling water and rice mix. Drain mushrooms. Stir mushrooms and chili peppers into rice mixture. Arrange chicken on top of rice mixture. Cover tightly with foil.

Bake at 350 degrees for 35-40 minutes or until rice and chicken are tender and chicken is no longer pink. Sprinkle with cheese. Then bake, uncovered, for 2 or 3 minutes more or until cheese is melted. (I use Lipton Spanish Rice Mix.)

This is a low calorie, low fat meal.