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Ingredients:
1 lb chicken breast halves cut>>>
1 boil-in bag, instant rice>>>
1 into pieces.
1 prepared.
1 tbsp cooking oil
1 dash tabasco sauce (or to taste)
1 onion, chopped (med)
3/4 cup jack cheese, shredded
1 green pepper (small) chopped
1 can chili, no beans (15 oz.)
1 red pepper (small) chopped
1 can stewed tomatoes, mex. style
1 clove garlic, chopped
Instructions:
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
Servings: 6
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Tex-Mex Chili Chicken Recipe brought to you by Mexican Recipes To-Go
