Santa Fe Chicken - cooking recipe

Ingredients

1 1/4 lb. chicken breasts, boned and skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil or butter
1 medium onion, chopped
1 small green pepper, chopped
1 clove garlic, minced
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1 1/2 c. instant rice
3/4 c. (3 oz.) shredded Monterey Jack cheese

Preparation

Cut chicken into thin strips.
Sprinkle with paprika, salt and pepper.
Heat oil in a 10-inch skillet over medium-high heat. Cook chicken in oil 2 minutes.
Add onion, green pepper and garlic; cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserving liquid.
Add chicken broth from skillet to liquid to equal 1 1/2 cups.
Add liquid to skillet; bring to a boil.
Stir in rice and reserved tomatoes.
Cover and remove from heat.
Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese.
Makes 4 servings.