Chili Chicken Dish

• 1 lb. skinless, boneless chicken breast halves
• 1 Tbsp. cooking oil
• 1 medium onion, chopped
• 1 small green sweet pepper, chopped
• 1 small red sweet pepper, chopped
• 1 clove garlic, minced
• 1 (15 oz.) can chili (no beans)
• 1 (14.5 oz.) can Mexican stewed tomatoes
• 1 bag prepared instant rice
• dash of hot pepper sauce
• 3/4 c. shredded Monterey Jack cheese with peppers

1. In large skillet, saute poultry in oil until no longer pink; set aside.
2. In same skillet, cook onion, peppers and garlic until tender.
3. Drain.
4. Stir in chili and stewed tomatoes.
5. Add rice and pepper sauce.
6. Arrange chicken on top of mixture.
7. Simmer 10 minutes.
8. Top with shredded cheese.
9. Serves 6.

skinless, cooking oil, onion, green sweet pepper, red sweet pepper, clove garlic, chili, tomatoes, rice, pepper sauce, shredded monterey jack cheese with peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217064 (may not work)