1 1/4 lb. chicken breasts (boned & skinned)
1 tsp. paprika
Salt & pepper
2 tsp. olive oil or butter
1 med. onion, chopped
1 sm. green pepper, chopped
1 garlic clove, minced
1 can (10 oz.) Rotel tomatoes & green chilis
1 1/2 c. UNCLE BEN'S® rice in an instant
3/4 c. (3 oz.) shredded Monterey Jack cheese

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