Sante Fe Chicken with Rice

By MaryGladys

Ingredients

• 1 1/2 lbs fresh boneless, skinless chicken breasts, sliced thinly
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 clove garlic, crushed
• 2 Tbs vegetable oil
• 1 cup chicken broth
• 1 1/2 cups quick-cooking rice
• 1 (10-oz.) can diced tomatoes and green chiles, undrained
• 3/4 cup shredded Monterey Jack cheese

Preparation

Step 1

Season sliced chicken with paprika, salt, and pepper.

Combine onion, green bell pepper and garlic with seasoned chicken in a bowl; mix well. Heat a large skillet or paella pan over medium-high heat; add oil and heat until hot but not smoking. Carefully add chicken and vegetable mixture into skillet and sauté until everything is golden brown and chicken is cooked, about 8 minutes. Remove from heat, cover to keep warm.

In a medium saucepan add chicken broth and bring to a boil; stir in instant rice and undrained tomatoes. Bring to a boil; cover, remove from heat and set aside for 5 minutes. Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.