Instructions: 1. In skillet, in hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.

2. Cook onion and green pepper with oregano, paprika, black pepper and red pepper until tender-crisp, stirring often.

3. Stir in soup, tomatoes and rice.

Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 min. or until chicken is no longer pink, stirring often. Garnish with fresh parsley if desired.

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