1¼ lbs  Chicken breasts  [boned & cut into strips]
 1  tsp  Paprika
 1  tsp  Salt
 ¼  tsp  Pepper
 2  tsp  Olive Oil
 1  med  Onion  [chopped]
 1  sml  Green Pepper  [chopped]
 1       Garlic clove  [minced]
 1  can  Ro-Tel Tomatoes
 1½ cup  Instant Rice
 1½ cup  Chicken Broth
 ¾  cup  Monterrey Jack Cheese  [shredded]
 
 
 

Sprinkle chicken with paprika, 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.

Stir frequently.

Drain tomatoes,reserving liquid.

Add chicken broth to liquid to equal 1½ 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.