|1 Lb||Chicken Breasts, boneless and skinless, sliced|
|2 Cups||Chicken Broth|
|1 1/2 Cups||Rice, instant|
|1 Tbsp||Olive Oil|
|1||Sweet Pepper, cut in strips|
|1/2 Cup||Onion, diced|
|1/2 Tsp||Garlic, minced|
|4 Oz Jar||Pimento, drained (optional)|
|1 Cup||Mushrooms, sliced|
1) Bring 1 1/2 Cup broth to a boil in a medium sized saucepan. Stir in rice, cover and remove from heat. Let stand while preparing chicken.
2) Heat oil in a skillet over medium - high heat. Add chicken, sprinkle with salt, pepper and paprika.
3) Add sweet pepper, mushrooms, onion and garlic; stir-fry for 3 - 4 minutes until chicken is golden brown.
4) Stir in pimento and remaining 1/2 cup broth. Bring to a boil, reduce heat and simmer uncovered until chicken is cooked. About 2 minutes.
5) Eat with rice.