1 1/4 lbs. chicken breasts, boned & 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 clove garlic, minced
1 (10 oz.) can tomatoes & green chilies
1 1/2 c. instant rice
3/4 c. (or more) Monterey Jack cheese (cheddar can be used, too)

Cut chicken in thin strips; sprinkle with paprika, salt and pepper. Heat oil in 10" skillet; saute over medium heat for about 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserving liquid. Add chicken to liquid to make 1 1/2 cups. Add liquid to skillet; bring to a boil; stir in rice and reserved tomatoes. Cover. Remove from heat and let stand until all liquid is absorbed. Sprinkle with cheese.