1 tbsp. flour
1 c. instant rice
1 green pepper, cut in chunks
1/2 c. chopped onion
1/4 c. sliced celery
1/2 tsp. thyme
1/4 tsp. salt (opt.)
1 (14 1/2 oz.) can Cajun tomatoes
1/4 c. water
6 chicken breasts, skin removed
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1 regular size cooking bag (10"x16")

Preheat oven to 350 degrees. Shake flour in cooking bag. Place in 13"x9"x2" baking pan. Add tomatoes and water. Squeeze bag to blend ingredients. Arrange ingredients in even layer. Combine cayenne pepper and garlic powder. Sprinkle over chicken and place chicken in bag on top of rice mixture. Close bag with tie. Make 6 slits on top of bag and bake 1 hour or until tender. This recipe serves 6. Each serving is 290 calories and 75 mg. cholesterol.