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
- 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 10 minutes.
- Top with shredded cheese.
- 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)