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 garlic clove, minced
1 can (10 oz.) Ro-tel tomatoes & green chili
1 1/2 c. UNCLE BEN'S® rice in an instant
3/4 c. (3 oz.) shredded Monterey Jack cheese
1 sm. green pepper
Chicken broth

Cut chicken into thin strips. Sprinkle with paprika, salt, 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, reserving liquid. Add chicken broth to liquid to equal 1 1/2 cups. Add liquid to skillet. Bring to a boil. Stir in rice and reserved tomatoes, cover and remove from heat. Let stand until all liquid is absorbed about 5 minutes. Sprinkle with cheese.