Baked Rice with Chicken & Carrots

Try this fat free chicken and rice recipe, Please!
This is one of my easiest and tastiest dishes ever.
It has no added salt and is a snap to put together.
Baking rice makes it creamy good and adding some
carrots gives this dish color and a little sweetness.
The chicken breast fillets cook up moist and tender.
You'll be making this often and people will be asking
you for this wonderful recipe, I'm sure of it.
This recipe serves four or two really hungry eaters.

Ingredients:
1 cup rice
2 cups boiling water
1 carrot, peeled and sliced
1/4 cup whole almonds, shelled
4 tablespoons sun dried tomato juice
1 slice sun dried tomato, diced
1 tablespoon green bell pepper, diced
2 frozen chicken breast filets
dash of ground black pepper
1/2 teaspoon dried chives

Directions:
Preheat oven to 375 degrees F.
Place carrots, rice, sun dried tomatoes,
with juice from the jar, almonds and
water in a small roasting pan.
Place chicken on top of rice mixture.
Season chicken with black pepper to taste.
Sprinkle in the chives and cover pan.
Bake 1 hour or until rice, carrots and
chicken is cooked through but not dried out