1 1/4 lbs. chicken breasts, boned and skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil or butter
1 med. chopped onion
1 sm. green pepper, chopped
1 garlic clove
10 oz. can Rotel tomatoes and green chiles
1 1/2 c. UNCLE BEN'S® instant rice
3/4 c. shredded Monterey Jack cheese
1 chicken bouillon cube

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 onion, peppers, and garlic; cook until tender (4 minutes). Drain Rotel saving liquid. Add broth to liquid to equal 1 1/2 cups. Add to skillet and boil. Stir in rice and tomatoes. Cover and remove from heat. Wait 5 minutes and sprinkle with cheese. Serves 4.