Lemon Chicken and Rice with Artichokes

1 tablespoon olive oil

1 pound skinless, boneless chicken breast, cut into 1/2-inch strips

2 1/4 cups chopped onion

1 cup chopped red bell pepper

2 cups instant brown rice

1/4 cup fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (14-ounce) can chicken broth

1 (14-ounce) can quartered artichoke hearts, drained

4+ tablespoons grated Romano or Parmesan cheese

In a Dutch oven or large skillet, brown chicken in olive oil over medium-high heat.   Add chopped onion and red bell pepper; sauté 5 minutes. Stir in rice, lemon juice, 1/4 teaspoon salt, black pepper, 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.