3/4 lb. chicken breast, deboned and skinless
3 slices bacon
2 tbsp. bacon drippings
1/2 c. onion, chopped
1 clove garlic, minced
1 c. long grain rice (raw)
1 can (14 1/2 oz.) Swanson chicken broth
1 can (abtsp. 8 oz.) chopped tomatoes, undrained
1/4 tsp. ground red pepper
1/2 c. green pepper, chopped

In a 10 inch skillet, over medium heat, cook bacon until crisp, set aside. Spoon off all but about 2 Tbsp. drippings. In hot drippings, sauté onion and garlic until tender; add raw rice and cook 2 to 3 minutes, stirring constantly. Add broth, tomatoes, ground red pepper, and chicken. Heat to boiling; reduce heat to low, cover and simmer for 20 minutes. Add green pepper and cook 2 minutes more. Remove from heat; let stand covered for 5 minutes or until liquid is absorbed. Garnish with bacon.

Serves 4.