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