1/2 cup Italian dressing
1 lb. boneless chicken breasts, cut into strips
2 cups instant brown rice
1 1/4 cup chicken broth
1 green pepper, cut into strips
1 1/2 cup chopped tomatoes
1/2 cup chopped green onions, sliced
1 cup shredded mild cheddar

Heat dressing in skillet, cook chicken 2 minutes. Stir in rice, broth and peppers.
Bring to a boil, reduce heat to low simmer until done. Let stand 5 minutes to absorb liquids.
Sprinkle with cheese, tomatoes and onions. Sprinkle with black pepper or hot sauce.

May substitute broccoli for green pepper.

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