In a medium saucepan, blend vegetable soup mix with water and bring to a boil. Stir in rice and simmer for 15 minutes. Stir in tomato, cheese and garlic and set aside. Preheat oven to 375. Using a sharp knife parallel to the cutting board, make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket. Evenly stuff the pockets with rice and vegetable mixture. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Bake, uncovered, for 35 minutes or until done. Per serving: 315 Calories; 5g Fat (13% calories from fat); 28g Protein; 38g Carbohydrate; 59mg Cholesterol; 197mg Sodium NOTES : I used regular converted rice but found the rice was not done. I will try Minute Rice next time. 7 WW points. Recipe by: 366 Low-Fat Brand-Name Recipes Posted to EAT-LF Digest by Betsy Burtis on Sep 9, 1999,