Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Serve with steamed fresh vegetables or a side salad.
I'm just a random girl, doing random things. Like losing 135lbs in a year. Teaching Hoopdance. Competing in the Mrs. NY America pageant. Raising 2 children and missing the 3rd in Heaven. Going to school full time. You know, your every day randomness.