Chicken, Beans And Rice Chili

• 1 Tbsp. olive or vegetable oil
• 1 to 2 lb. boneless chicken breast, skinned and cut into 1/2 inch pieces
• 3/4 c. chopped onion
• 1/2 c. uncooked long grain rice
• 2 c. stewed tomatoes
• 4 to 8 drops of hot pepper sauce
• 2 c. chicken broth
• 1 c. water
• 2 c. kidney or red beans, rinsed and drained
• 1 to 2 Tbsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. black pepper

1. Heat oil in large saucepan over medium heat. Add chicken; cook 5 to 10 minutes or until lightly browned, stirring frequently. Add onion; cook 3 to 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 30 to 40 minutes or until rice is tender. Stir occasionally so rice does not stick. Yields 9 to 10 cups.

olive, chicken breast, onion, long grain rice, tomatoes, pepper sauce, chicken broth, water, kidney, chili powder, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983362 (may not work)