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Santa fe chicken (m_c-tx)

Yield: 4 Servings

Ingredients:

• 1 1/4 lb Chicken breasts boned -and skinned
• 1 ts Paprika
• 1 ts Salt
• 1/4 ts Pepper
• 2 ts Olive oil (or

Instructions:

-vegetable oil) Cut chicken into thin strips. Sprinkle with salt paprika and pepper. Heat oil in 10 inch skillet (I use an electric skillet). Cook chicken in oil about 2 minutes. Add: 1 medium onion chopped 1 small green pepper chopped 1 clove garlic minced Cook until tender (about 4 minutes) stirring frequently. Drain (reserve liquid) 1 (10 oz.) can Rotel tomatoes (chopped) and green chilies. Add to reserved liquid to equal 1 1/2 cups chicken broth. Bring to a boil in skillet and add reserved tomatoes and chilies and 1 1/2 cups instant rice (I prefer instant brown rice). Cover and remove from heat. Let stand until all liquid is absorbed (about 5 minutes). Sprinkle with 3/4 cup (3 oz.) shredded Monterey Jack cheese (any cheese is fine).

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