1/4 lb. fresh mushrooms, sliced
3/4 c. green pepper strips
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. cooking oil
Very hot water
1 (10 1/2 oz.) can condensed chicken broth
1 c. uncooked reg. rice
1 tsp. curry powder
1 chicken bouillon cube
2 sm. whole chicken breasts, split
1/2 tsp. salt
1 (6 oz.) pkg. frozen pea pods, thawed
1 med. tomato, chopped

Combine mushrooms, green pepper, onion, garlic and oil in 12 x 8 x 2 inch (2 quart) glass baking dish. Cover with plastic wrap, turning back one corner to let steam escape. Microwave (High setting) 2 minutes. Add enough hot water to chicken broth to make 2 1/4 cups. Stir chicken broth, rice, curry powder and bouillon cube into vegetable mixture. Cover with plastic wrap, turning back one corner.

Microwave (High setting) 4 minutes. Stir. Microwave 3 minutes more. Season chicken breast with salt. Arrange on top of rice mixture. Cover with plastic wrap, turning back one corner to let steam escape.

Microwave (High setting) 18 minutes, rotating dish 1/4 turn every 4 minutes. Remove chicken and keep warm. Stir pea pods and tomato into rice mixture. Microwave (High setting) 1 minute. Arrange chicken on top of rice mixture and serve immediately. Makes 4 servings.