Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Boned chicken breasts,cut into strips |
| 1 cup | Chopped onions |
| ¼ teaspoon | Crushed red pepper flakes |
| 2 tablespoons | Oil |
| 10¾ ounce | Can condensed cream of chicken soup |
| 8 ounces | Can tomatoes,drained and cut up |
| ½ cup | Milk |
| 1 teaspoon | Chili powder |
| 2 tablespoons | Creamy peanut butter |
| 2¼ cup | Water |
| 2¼ cup | Dry rice |
Cook and stir chicken, onion and red pepper flakes in a skillet over high heat until chicken is lightly browned and onion is tender. Stir in soup, tomatoes, milk and chili powder. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in peanut butter heat through.
Meanwhile, bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve chicken over rice.
Makes 6 servings.