2 chicken breasts, boned, split and skinned
2 tbsp. oil
1 onion, chopped
1 c. brown rice, uncooked
1/4 c. pimiento, diced
1/2 c. green pepper, diced
1 c. low sodium chicken broth
1 c. no salt added canned tomatoes
1 tbsp. thyme
Freshly ground black pepper
1/2 c. cooked green peas

Saute chicken in oil until browned. Add onions and rice. Remove to 1 1/2 - 2 quart casserole dish. Pour pimiento, green pepper, stock, tomatoes and seasonings over chicken and rice mixture.

Bake covered, for 40 minutes or until tender at 350 degrees F. Garnish with peas and serve.