Yield: 6 servings
|1½ pounds||Boned chicken breasts,cut into strips|
|1 cup||Chopped onions|
|¼ teaspoon||Crushed red pepper flakes|
|10¾ ounce||Can condensed cream of chicken soup|
|8 ounces||Can tomatoes,drained and cut up|
|1 teaspoon||Chili powder|
|2 tablespoons||Creamy peanut butter|
|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.