1 sm. box long grain rice
4 chicken breasts
1 red sweet pepper (cut in strips)
1 green pepper (cut in strips)
2 lg. onions (chopped)
1 can (16 oz.) tomatoes (I use fresh in season)
2 tbsp. Worcestershire sauce
1 shake Tabasco sauce
Lemon pepper, garlic to taste

Cook rice and set aside to cool. Cook chicken until tender (skin, bone, and cut in 1/2 inch strips). Saute onions and peppers 3 to 5 minutes. Stir rice and chicken and the remaining ingredients together with a wooden spoon. Place in baking dish and bake for 30 minutes at 350 degrees. Serve hot with green salad.