1 1/4 lbs. chicken breast, boned and skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil or butter
1 med. onion, chopped
1 sm. green pepper, chopped
1 garlic clove, minced
1 can (10 oz.) Ro-Tel tomatoes and green chilies
1 1/2 c. instant rice
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 over medium high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic, cook until tender, about 4 minutes, stirring frequently.

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 with cheese.

Makes 4 servings.