1 1/4 chicken breasts, boned and skinned
1 tsp. paprika
2 tsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 can Rotel tomatoes
1 1/2 c. instant rice
3/4 c. Monterey Jack cheese, shredded
Chicken broth
1 tsp. pepper
1 tsp. salt

Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat oil in 10-inch skillet. Cook chicken in oil 2 minutes. Add onion, pepper, and garlic. Cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserve liquid. Add chicken broth to liquid to make 1 1/2 cups.

Add tomatoes to skillet, bring to boil, stir in rice and liquid. Cover and remove from heat. Let stand about 5 minutes until liquid is absorbed. Sprinkle with cheese. Serves 4.