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Tex-mex Chili Chicken

Yield: 6 Servings

Ingredients and directions for this recipe

1 lb Chicken breast halves cut
1 Boil-in bag; instant rice
Into pieces.
Prepared.
1 tb Cooking oil
1 ds Tabasco sauce (or to taste)
1 Onion; chopped (med)
3/4 c Jack cheese; shredded
1 Green pepper (small) chopped
1 cn Chili; no beans (15 oz.)
1 Red pepper (small) chopped
1 cn Stewed tomatoes; mex. style
1 Clove garlic; chopped

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

See also:
Previous recipe Tex-mex Chili
Next recipe Tex-mex Chili Meatballs With Zesty Tomato Sal

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