Instructions: 1 14 1/2 Ounce can ready-to-serve chicken broth 1 8 ounce
can pineapple tidbits in unsweetened juice - undrained
1/2 cup chopped green bell pepper 1/2 cup chopped carrot
1/4 cup chopped cashews
1/2 teaspoon ginger
4 boneless skinless chicken breast halves 2 tablespoons purchased teriyaki baste and glaze

Instructions:
Heat oven to 375 degrees. Spray 12 x 8 inch (2 quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine rice and broth; mix well. Cover with foil. Bake at 375 degrees for 45 minutes.

Remove rice from oven; uncover. Add pineapple with liquid, bell pepper, carrot, cashews and ginger; mix well. Place chicken over rice mixture; press slightly into rice. Brush chicken with teriyaki baste and glaze.

Return to oven; bake uncovered, an additional 30 to 40 minutes or until chicken is fork-tender, its juices run clear, and rice is tender.

Start to Finish Time:
"1:35"

Serving Ideas : Multi-grain rolls, sparkling water and hot green tea complete the meal.

NOTES : Ingredient Info: Brown rice is a whole-grain rice with only the outer husk removed. As a result, brown rice has a wonderful nutty flavor and chewy texture. This also means brown rice takes a little longer to cook than does white rice. Store brown rice sealed in an airtight container in the pantry for up to six months.

Ingredient Substitution: Bone-in chicken breasts can be used in place of the boneless chicken breasts. Cook them an additional 5 to 10 minutes.

Healthy Hint: Brown rice is higher in fiber and B vitamins than white rice.

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