1 3 oz. can mushrooms
1 med. onion chopped
1 green pepper chopped
3 tbsp. butter
1 lb. or ptsp. tomatoes
1 tsp. salt and parsley
1/4 tsp. pepper
1 tsp. paprika
1 3 lb. fryer or chicken breast (cooked and deboned)
1 c. minute rice
1/2 c. sliced green olives
fresh cilantro

Drain liquid from mushrooms or broth from chicken to measure 1 cup. Sauté mushrooms, green pepper and onion in butter 2 or 3 minutes. Add liquid and remaining ingredients except olives and rice. Bring to a boil, cover and let simmer on low heat for 30 minutes. Add rice and olives, cover and simmer for 20 minutes until rice is tender and liquid is absorbed. Stir frequently so don't stick. (Add fresh cilantro to each serving, optional.) Serve with toss salad and rolls.