1 1/2 lbs. chicken breasts
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) can of Rotel tomatoes with green chilies)
2 tsp. olive oil
1 med. onion, chopped
1 green pepper, chopped
1 clove of garlic
3/4 c. Monterey Jack cheese
1 1/2 c. Minute Rice

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 onions, green pepper, and garlic saute until tender about 4 minutes add tomatoes stirring frequently. Reserve the tomato juice and add chicken broth to equal 1 1/2 cups. Add liquid to skillet bring to boil. Stir in rice and cover and remove from heat. Let stand until all liquid is absorbed about 5 minutes. Sprinkle with cheese.