Santa Fe Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts, diced
1 bell pepper, diced
1 medium onion, chopped
1 1/2 cups instant rice
1 can Ro-Tel diced tomatoes and green chilies
6 oz. grated Monterey Jack cheese
1 Tbsp. butter
2 tsp. chicken bouillon

Preparation

Saute chicken in butter 4 to 5 minutes; add onion and bell pepper and saute.
Drain liquid from Ro-Tel into a 2 cup measuring cup; add water to make 2 cups.
Add 2 tsp. chicken bouillon to liquid mixture and stir to dissolve.
Add to chicken mixture and bring to boil.
Stir in Ro-Tel and rice.
Turn off heat.
Top with grated cheese and place the lid on it.
Let stand 10 minutes until the juice is absorbed.