Mexican Chicken Casserole-Low Fat

1 1/2 cups long grain white rice   (uncooked)
2  14 oz cans Mexican style stewed tomatoes (with juice and chopped)
2 cloves garlic        (crushed)
1 med onion            (chopped)
1 jalapeno pepper      (diced)
1 tsp chili powder
1 1/2 cups water
2 pounds boneless/skinless chicken breasts cut into 2 inch strips (all visible fat removed)
1/4 cup cilantro     (chopped)

place the rice in the bottom of a 3 quart casserole dish that has been sprayed with no stick spray (Pam or vegetable oil spray)
combine garlic, onion, jalapeno pepper, chili powder, water, tomatoes, and cilantro in a bowl.  Pour 1/2 of this mixture over the rice. place chicken strips on top of the tomato mixture, pour the remaining tomato mixture on top of the chicken. Cover with a lid, and bake in 325 degree oven for approx 1 1/2 hours (until the chicken is cooked, and all the liquid is absorbed)

garnish with fresh parsley and serve