1¼ lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbsp chopped fresh oregano leaves

⅛ tsp salt

¼ tsp pepper

2 tsp vegetable oil

1 cup chopped onion

½ cup chopped green bell pepper

2 garlic cloves, minced

4  cups chicken broth

1 tsp dried crushed red pepper

1 (14½-oz) can diced tomatoes, undrained

1 cup uncooked long-grain white rice

½ cup chopped, roasted red bell peppers

¾ cup (3 oz) grated Manchego cheese

Preparation:   Serves 6

Sprinkle chicken with oregano, salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from skillet; cover and keep warm.

Add onion, green bell pepper and garlic to skillet. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, crushed red pepper and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 5 minutes or until chicken is done. Stir in red bell peppers. Sprinkle each serving with cheese.