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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
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
More information:
Open Directory:
Chili Recipes
Mexico
Yahoo:
Mexican Food & Drink
Mexican
Society
Tex-Mex Chili Chicken Recipe brought to you by Mexican Recipes To-Go
