December 2014:  Chicken Santa Fe

Chicken Santa Fe

1 to 1.5 lb. chicken breast strips
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil

1 medium onion, sliced
1 green bell pepper, sliced

1 can Rotel tomatoes
1 - 1.5 cups chicken broth

1.5 cups instant rice
3/4 cup shredded monterey jack cheese

Sprinkle chicken breast strips with paprika, garlic powder, salt, and pepper.  Heat vegetable oil in a large pan and cook chicken breast strips -- about 4 minutes for each side; when you turn the chicken breasts over after the first four minutes, add the onion slices and the green bell pepper slices to the pan.

Strain Rotel tomatoes, reserving liquid.
Add the tomatoes to the pan.
Add chicken broth to the tomato liquid to equal 1.5 cups.
Add the liquid combination to the pan and bring to a boil.

Add rice to the pan.  Mix thoroughly with the liquid.  Leave on low, uncovered, until the liquid cooks out.

Add the shredded cheese to the pan and mix well.

Absolutely tasty!
Serves 4.

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