Ingredient:

1 tsp paprika
1/2 tsp adobo all-purpose seasoning
1/2 tsp ground red pepper (cayenne), if desired
2 tbsp olive or vegetable oil
2 tbsp butter or margarine
2 lb boneless skinless chicken breasts, cut into 1-inch strips
2 medium green bell peppers, chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 boxes Chicken Helper chicken fried rice
2 cups Progresso chicken broth (from 32-oz carton)

Method:
In small bowl, mix paprika, all-purpose seasoning and red pepper; set aside.
In 12-inch skillet, heat oil and butter over high heat until butter is melted. Add chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside.

Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked rice and seasoning mixes (from Chicken Helper boxes) and broth. Heat to boiling; reduce heat to low. Cover; cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.