Ingredients
| 2 | cups instant brown rice | 4 | skinless, boneless chicken-breast halves, rinsed well and patted dry | 2 | teaspoons olive oil | 1 | 14.5-ounce can diced tomatoes with green pepper and onion | 1/4 | cup sun-dried tomato pesto | 1 | 14-ounce can artichoke hearts in water, drained and quartered | Salt and pepper to taste |
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