Chili Chicken

• 1 lb. skinless, boneless chicken breasts, cut into 6 pieces
• 1 Tbsp. cooking oil
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 small red pepper, chopped
• 1 clove garlic, minced
• 1 (15 oz.) can Hormel chili (no beans)
• 1 (14.5 oz.) can Mexican stewed tomatoes
• 1 c. cooked 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; drain.
3. Stir in chili and stewed tomatoes; heat.
4. Add rice and pepper sauce.
5. Arrange chicken on top of mixture and simmer 10 minutes.
6. Top with shredded cheese.
7. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531315 (may not work)