Santa Fe Chicken - cooking recipe

Ingredients

1 1/2 lb. boneless chicken breasts
2 tsp. oil or butter
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 can Ro-Tel tomatoes with chiles
1 1/2 c. instant rice
Monterey Jack cheese

Preparation

Cut chicken into strips.
Season with salt, paprika and pepper.
Heat oil in 10-inch skillet over medium heat.
Add chicken and cook for 2 minutes.
Add onions, green peppers and garlic.
Cook 6 minutes.
Drain juice from tomatoes (reserve tomatoes).
Add enough chicken broth to juice from tomatoes to make 1 1/2 cups liquid.
Add liquid to chicken, bring to a boil. Add rice and tomatoes.
Cover and remove from heat.
Let stand until all
liquid is absorbed (approximately 5 or 6 minutes).
Add grated cheese to each serving.