Southwest chicken and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Success Rice, cooked according to package directions |
| 3 | pounds | Chicken pieces |
| 2 | teaspoons | Vegetable oil |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped green bell pepper |
| ½ | cup | Chopped red bell pepper |
| 1 | can | Tomato sauce (15 oz) |
| ¼ | cup | Water |
| 1 | tablespoon | Wyler's Chicken-Flavor Instant Bouillon |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Ground cumin |
Directions
In a large non-stick skillet, brown chicken in oil; remove from skillet. Cook peppers and onion until tender-crisp. Stir in remaining ingredients and chicken. Bring to a boil; reduce heat. Cover and simmer 30 minutes or until chicken is tender. Serve over rice.
Refrigerate leftovers.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
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