| 1 Lb | Chicken Breasts, boneless and skinless, sliced |
| 2 Cups | Chicken Broth |
| 1 1/2 Cups | Rice, instant |
| 1 Tbsp | Olive Oil |
| 1/4 Tsp | Salt |
| 1/4 Tsp | Pepper |
| 1/4 Tsp | Paprika |
| 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.
