1 1/4 lb. boneless chicken breast
1 tsp. paprika
1 tsp. salt
1 med. onion, chopped
1 sm. green pepper
1 garlic clove, minced
10 oz. rotelle tomatoes, chopped
1 1/2 c. uncooked minute rice
3 oz. Monterey Jack cheese
1 c. chicken broth

Put 1 teaspoon oil in skillet. Add chicken and sprinkle with paprika and salt. Cook slow till done. Remove chicken and add garlic, onion, pepper. Cook till tender. Drain tomatoes and save juice. Add tomato juice to broth and add to vegetables and chicken in skillet. Bring to a boil. Add rice and rotelle tomatoes. Cut off heat and let sit covered 5 minutes. Sprinkle with cheese.