Tex-mex chili chicken

6 servings

Ingredients

Quantity Ingredient
1 pounds Chicken breast halves cut>>>
Into pieces.
1 tablespoon Cooking oil
1 Onion, chopped (med)
1 Green pepper (small) chopped
1 Red pepper (small) chopped
1 Clove garlic, chopped
1 Boil-in bag, instant rice>>>
Prepared.
1 dash Tabasco sauce (or to taste)
¾ cup Jack cheese, shredded
1 can Chili, no beans (15 oz.)
1 can Stewed tomatoes, Mex. style

Directions

In large skillet, saute poultry in oil until no longer pink; set aside. In same skillet, cook onion, peppers, and garlic until tender.

Drain. Stir in chili and stewed tomatoes. Add rice and pepper sauce.

Arrange chicken on top of mixture. Simmer ten minutes. Top with shredded Jack cheese.

Yield: 6 servings

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