1 1/4 lb. chicken breasts, boned and skinned
1 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil or butter
1 1/2 c. instant rice (Uncle Bens)
1 med. onion, chopped
1 garlic clove, chopped
1 can Ro-Tel tomatoes
1 sm. green pepper, chopped
3/4 c. Monterey Jack cheese

Cut chicken into thin strips. Sprinkle with paprika, salt, and pepper. Heat oil in 10 inch skillet over medium high heat. Cook chicken 2 minutes. Add onion, green pepper and garlic; cook until tender, about 4 minutes. Drain tomatoes and save 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.