1 lb. boneless chicken breast
1 tsp. cooking oil
1 med. onion, chopped
1/2 c. chopped green pepper
1 clove garlic, minced
1 (14 1/2 oz.) can Mexican or Italian style tomatoes
1 (14 1/2 oz.) can chicken broth
1 3/4 c. instant brown rice
Several dashes hot pepper sauce
1/2 c. Cheddar cheese

In large skillet, cook chicken in hot oil 2 minutes on each side or until brown. Remove and set aside. In same skillet, cook peppers, onion, and garlic until tender but not brown. Drain off fat. Stir in undrained tomatoes, broth, uncooked rice, and hot sauce. Bring to boil. Remove from heat; spoon into 12 x 7 1/2 x 2 inch baking dish. Arrange chicken on top of rice mixture. Bake, covered, at 350 degrees for 30 to 35 minutes or until rice is done. Sprinkle with cheese; let stand, uncovered, 5 minutes or until cheese is melted.