1 lb. skinless, boneless chicken breasts cut into six portions
2 tbsp. oil
14 oz. chicken broth
1 sm. green pepper, chopped
1 can Mexican style tomatoes
1 3/4 c. quick cooking brown rice
Salt and pepper
1 onion, chopped
1 clove garlic
Dash of hot pepper sauce
Sliced olives
sour cream
1/2 c. shredded Jack cheese

Cook chicken in hot oil 2 minutes on each side. Remove and set aside. In same pan cook onion, pepper and garlic until tender. Stir in tomatoes and broth and uncooked rice and hot pepper and salt and pepper. Bring to boiling and remove from heat. Spoon into baking dish. Arrange chicken on top. Bake at 350 degrees for 35 minutes. Sprinkle with cheese and olives. Top with sour cream.