4 boneless, skinless chicken breast halves
1 tsp paprika
salt and pepper, to taste
2 tbs margarine OR butter
2 cloves garlic, minced
1 (6.9 oz) pkg chicken-flavored rice-a-roni
1 tbs freshly squeezed lemon juice
1 cup chopped red OR green bell pepper
½ tsp freshly grated lemon zest

Sprinkle chicken with paprika, salt and pepper.

In a large skillet, melt margarine over medium-high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat until vermicelli is golden brown. Stir in 2 ¼ cups water, lemon juice and special seasonings. Top rice with chicken; bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red (or green) bell pepper and lemon zest.

Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

4 servings.