1 1/4 lb. chicken, cut into 1/4" chunks
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 clove garlic, minced
Salt & pepper to taste
1 can Rotel tomatoes
1 can chicken broth
1 1/2 c. instant rice
Sliced Velveeta

Saute chicken, onion, pepper and garlic in small amount of oil in large pan. Season with salt and pepper, if desired. Drain juice from Rotel tomatoes and add chicken broth to juice to equal 1 1/2 cups. Pour the juice-broth mixture into chicken and bring to a boil. Add rice and cover top with Velveeta slices. Cover the pan and set off heat for at least 5 minutes. Stir and serve.