2 1/2 c. chicken broth
3/4 c. raw brown rice
2 whole chicken breasts
1 lg. onion, chopped
2 cloves garlic, minced
2 lg. tomatoes, chopped or 1 (16 oz.) can tomatoes, drained
1 lg. red pepper, chopped
1/2 c. chopped green chilies
1/2 tsp. cayenne pepper
4 oz. low fat cheese, shredded
1/4 c. chopped parsley

Bring broth to a boil, stir in rice. Cover and lower heat, cook approximately 30 minutes or until rice is almost tender. Saute chicken breasts on each side until brown. Drain fat.

In an 11 3/4 x 7 1/2 x 1 3/4 inch dish (spray with Pam) place breasts. Saute onions and garlic about 3 minutes. Add tomatoes, pepper, chilies, cayenne pepper; lower heat and cook 10 minutes.

Preheat oven to 350 degrees. Place the partial cooked rice and other ingredients over the breasts; top with cheese and cook approximately 25 minutes until hot and bubbly. Sprinkle parsley on top and serve. Serves 4.