Santa Fe Chicken

• 4 chicken breasts, boned, skinned and cooked
• paprika
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. olive oil
• 1 bunch scallions, chopped
• 1 small green pepper, chopped
• 1 clove garlic, chopped
• 1 (10 oz.) can Ro-Tel tomatoes and green chilies
• 2 1/2 c. Uncle Ben's rice in an instant (white)
• 1 can chicken broth
• 1 pkg. Monterey Jack cheese, shredded

1. Cut cooked chicken into thin strips.
2. Sprinkle salt and pepper over chicken and coat chicken with paprika.
3. Heat olive oil in large skillet over medium heat.
4. Cook chicken in oil 3 minutes, stirring constantly.
5. Add onions, garlic and green pepper and saute for 3 minutes.
6. Add one can chicken broth and liquid from Ro-Tel tomatoes and bring to a boil.
7. Then add rice and stir really good; also add the Ro-Tel tomatoes.
8. Sprinkle the package of Monterey Jack cheese on top and cover to steam for about 5 or 10 minutes.

chicken breasts, paprika, salt, pepper, olive oil, scallions, green pepper, clove garlic, rotel tomatoes, uncle bens rice, chicken broth, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346867 (may not work)