Sante Fe Chicken with Rice
	Seasoned chicken shares the limelight with this quickly cooked white rice flavored with sweet tomatoes and chilies. Convenient weekday dish to prepare on busy nights.   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     1 Season sliced chicken with paprika, salt, and pepper. 2 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. 3 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.   Servings: 6 Preparation time: 15 minutes Cooking time: 15 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   420.00   Calories From Fat (24%)   102.16       % Daily Value Total Fat 11.00g   17%   Saturated Fat 4.00g   20%   Cholesterol 0.00mg   0%   Sodium 790.00mg   33%   Carbohydrates 43.00g   14%   Dietary Fiber 2.00g   8%   Net Carbohydrates 41.00g       Protein 34.00g   68%      Recipe Type Main Dish, Poultry    Recipe Source Source: Nestle

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