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

Bring 1 1/2 cups broth to boil in medium pan. Stir in rice, cover, remove from heat and let stand while preparing chicken.

Heat oil in large skillet over medium heat. Add chicken, sprinkle with salt, pepper and paprika. Add green pepper, onion and garlic; stir fry 3-4 minutes or until chicken is golden brown. Stir in pimentos, mushrooms and remaining 1/2 cup broth. Bring to boil, reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes. Serve over the rice. Makes 4 servings. 321 calories, 31 g protein, 34 g carbohydrates, 6 g fat, 66 mg cholesterol, 793 mg sodium.

I buy the chicken breast halves, skinned at Sams whole sale cub in Houston.