2 c. chicken broth
1 1/2 c. 5 minute long grain rice
1 tbsp. olive oil
1 lb. skinned and boned chicken breast halves, cut crosswise in strips
1/4 tsp. each salt, pepper, and paprika
1 sm. green bell pepper, cut in strips
1/2 c. chopped onion
1/2 tsp. minced garlic
1 (4 oz.) jar drained pimentos
1 (4 1/2 oz.) jar drained, sliced onions

Bring 1 1/2 cups broth to a boil in medium size saucepan. Stir in rice; cover and remove from heat and let stand while preparing chicken. Heat oil in large skillet over medium high heat. Add chicken; sprinkle with salt, pepper, and paprika. Add pepper, onion, and garlic; stir fry for 3 to 4 minutes until chicken is golden brown. Stir in mushrooms and pimento and remaining 1/2 cup broth. Bring to a boil. Reduce heat and simmer, uncovered, until chicken is cooked; turn about 2 minutes. Serve over rice. Serves 4.