Santa Fe Chicken - cooking recipe

Ingredients

1 1/4 lb. skinned, boned chicken
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil or butter
1 medium onion, chopped
1 small bell pepper, chopped
1 garlic clove, minced
1/2 c. chicken broth
1 can Ro-Tel
1 1/2 c. instant rice (uncooked)
3/4 c. shredded Monterey Jack cheese

Preparation

Cut chicken into strips.
Sprinkle with salt, pepper and paprika.
Heat oil and fry chicken for 2 minutes.
Add onion, pepper and garlic; cook until tender, about 4 minutes.
Drain tomatoes, reserving liquid.
Add broth to equal 1 cup.
Add chicken broth to tomato liquid to make 1 1/2 cups.
Add liquid to skillet; bring to boil.
Stir in rice and reserved tomatoes. Cover and remove from heat.
Let stand until liquid is absorbed. Sprinkle with cheese.