1 lb Chicken breast halves cut>>>
1 Boil-in bag, instant rice>>>
Into pieces.
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
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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
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