1 1/4 lbs. chicken breasts, boned and skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
1 med. onion, chopped
1 sm. green pepper, chopped
1 garlic clove, minced
1 can Rotel, chopped
1 can chicken broth
1 1/2 c. instant rice
3/4 c. Monterey Jack cheese, grated

Cut chicken into thin strips, sprinkle with paprika, salt and pepper. Heat oil in large skillet. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes. Drain tomatoes, reserving liquid. Add chicken broth 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 each serving with cheese.