1 1/2 c. instant brown rice
3 boneless chicken breast halves, cut into thin strips
1 med. onion, diced
1 tsp. garlic powder
1 (14 1/2 oz.) can whole tomatoes
1 tbsp. oil
1 med. green bell pepper, cut in 1 inch pieces

Prepare rice as directed on package, omitting butter and salt. Meanwhile, cook and stir chicken, onion, pepper, and garlic in hot oil in large skillet until tender but not browned. Add tomatoes and bring to boil; reduce heat and simmer 5 minutes. Serve over rice. 4 servings.