1 1/4 lb. deboned, skinless chicken
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. oil or butter
1 med. chopped onion
1 sm. chopped green pepper
1 garlic clove, minced
1 (10 oz.) can Rotel tomatoes and green chiles
1 1/2 c. instant rice
3/4 c. or more shredded Monterey Jack cheese

Cut chicken into thin strips. Sprinkle with paprika, salt and pepper. Heat oil in skillet over medium 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. 4 servings.