Chicken with Rice

Yield: 4 servings * Overall Price: ~$10 * Calories: 321

Ingredients:
11/2 pounds chicken, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoon olive oil
1 red bell pepper, chopped
1 onion, chopped
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
1/2 cup long-grain white rice
1/2 teaspoon dried oregano
1 cup frozen green peas
1/4 cup chopped fresh cilantro

Directions:
1. Preaheat oven to 350*F
2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.
3. Add bell pepper, onion, and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in rice and oregano; add to chicken.
4. Bake, covered, 25 minutes; sprinkle with peas. Bake, covered, until chicken is cooked through, rice is trender, and liquid is absorbed, about 15 minutes. Serve sprinkled with cilantro.

Thoughts:
When I took the dish out of the oven I wasn't sure how great it was going to taste, but it was actually pretty good. I'd make it again.