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Santa Fe Chicken with Rice

Est. preparation time: 15 mins
Est. cooking time: 15 mins

1 1/2 pounds 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 Tbsp 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

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 saute 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; boil 10-15 minutes until liquid is absorbed and rice is done. Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.

Serves 6

Est. preparation time: 15 mins Est. cooking time: 15 mins 1 1/2 pounds 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,...