Lemon Chicken and Rice with Artichokes

1 lb. skinless, boneless chicken breast, cut into strips
2 1/4 cups chopped onion
1 cup chopped red bell pepper
2 cups instant rice
1/4 cup fresh lemon juice
1/4 tsp. salt
1 14oz. can chicken broth
1 14oz. can quartered artichoke hearts, drained
2 tbsp. grated Romano cheese

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken,
chopped onion, and red bell pepper; sauté 5 minutes. Stir in rice,
lemon juice, 1/4 tsp. salt, and broth; bring to a boil. Cover, reduce
heat, and simmer 15 minutes or until rice is tender. Stir in
artichokes, and cook 1 minute or until thoroughly heated. Sprinkle with cheese.

4 servings