1 1/4 lbs. chicken breast, boned and skinned
1 tsp. salt
1/4 tsp. pepper
2 tsp. oil
1 (10 oz.) can Rotel tomatoes and green chilies
3/4 c. (3 oz.) shredded Monterey Jack cheese
1 med. chopped onion
1 sm. chopped green pepper
1 clove garlic or 1/2 tsp. garlic powder
1 1/2 c. UNCLE BEN'S® rice (in an instant)

Cut chicken into thin strips, sprinkle with salt and pepper. Heat oil in 10 inch skillet over medium-high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic. Cook until tender, about 4 minutes, stirring frequently. Drain tomatoes, reserve liquid. Add chicken broth to liquid to equal 1 1/2 cups. Add liquid to skillet, bring to a boil. Stir in rice and tomatoes. Cover and remove from heat. Let stand until all liquid is absorbed, about 5 minutes. Sprinkle with cheese. Note: Add chicken broth to any left overs and reheat for next meal.