Santa Fe Chicken

• 1 1/4 lb. skinned, boned chicken
• 1 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. olive oil or butter
• 1 medium onion, chopped
• 1 small bell pepper, chopped
• 1 garlic clove, minced
• 1/2 c. chicken broth
• 1 can Ro-Tel
• 1 1/2 c. instant rice (uncooked)
• 3/4 c. shredded Monterey Jack cheese

1. Cut chicken into strips.
2. Sprinkle with salt, pepper and paprika.
3. Heat oil and fry chicken for 2 minutes.
4. Add onion, pepper and garlic; cook until tender, about 4 minutes.
5. Drain tomatoes, reserving liquid.
6. Add broth to equal 1 cup.
7. Add chicken broth to tomato liquid to make 1 1/2 cups.
8. Add liquid to skillet; bring to boil.
9. Stir in rice and reserved tomatoes. Cover and remove from heat.
10. Let stand until liquid is absorbed. Sprinkle with cheese.

chicken, paprika, salt, pepper, olive oil, onion, bell pepper, garlic, chicken broth, rotel, instant rice, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861532 (may not work)