SANTA FE CHICKEN------serves 6



2 & 1/2 lbs. boned chicken breast

2 tsp. paprika

2 tsp. salt

1/2 tsp. pepper

3 cups Minute Rice

1 cup shredded Monterey Jack cheese

***chicken broth***(see below for amount)

4 tsp. olive oil or butter

2 med. onions - chopped

2 small green peppers - chopped

2 cloves garlic - minced

2 cans Ro-Tel tomatoes (or any other brand tomatoes w/ chile)



Cut chicken into thin strips. Sprinkle with paprika, salt & pepper.

Cook in oil 2 minutes. Add onion, green pepper & garlic. Cook about

4-5 minutes, stirring frequently. Drain tomatoes - reserve liquid.

*Add chicken broth to liquid to equal 3 cups. Add to skillet - bring

to boil. Stir in rice and tomatoes. Cover - remove from heat - let

stand 5-7 minutes. Sprinkle with Jack cheese. Serve with green salad

and warm bread or tortillas..ENJOY A TASTE OF THE SOUTHWEST This dish

is mild enough to satisfy even "wimpy" easterners, but tasty enough

for native Southwesterners as well.