1 c. brown rice or 1 1/2 c. white rice (not instant)
Chicken for 6 (thighs or breasts)
1/2 bell pepper
1 sm. onion
1 chicken bouillon cube
1 can tomatoes

Put rice in 12 x 8 inch baking dish. Drain liquid from tomatoes into a measuring cup. Add water to make 2 2/3 cups. If using white rice, slightly less liquid. Bring to a boil; dissolve bouillon cube in liquid.

Top with tomatoes sliced or chopped, onion, and pepper. Pour in hot liquid. Dish will be full, it will absorb. Bake at 350 degrees for 1 hour, covered with foil. Uncover to brown for about 10-15 minutes.