1 (16 oz.) can tomatoes, cut up
1 1/2 c. boiling water
1 tsp. chicken bouillon powder
1/4 c. chopped onion
1 tbsp. chopped jalapeno pepper
1/2 tsp. garlic salt
2 tsp. chili powder
1 c. uncooked brown rice

Bring tomatoes, water and bouillon to boil. Stir remaining ingredients together in a 2 quart casserole. Add the boiling tomato mixture and stir well. Cover tightly and bake at 350 degrees for 1 1/4 hours.