4 chicken breasts
1 c. rice (raw)
1 bell pepper, diced
1 sm. onion, diced
2-3 buds whole garlic (sliced)
1 can chicken broth
1 tbsp. butter

In skillet, melt butter and brown chicken. Remove from skillet and drain. Saute bell pepper, onion and garlic until onion is clear. In Dutch oven, add rice; cover with bell pepper, onion and garlic. Add browned chicken. Add the can of chicken broth. Bake, covered for 1 hour in 350 degree oven.