Tex-Mex Chili Chicken Recipe - Cooking Index
Tex-Mex Chili Chicken Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chicken breast halves cut>>> |
| Into pieces. | ||
| 1 tablespoon | 15ml | Cooking oil |
| 1 | Onion - chopped (med) | |
| 1 | Green pepper - (small) chopped | |
| 1 | Red pepper - (small) chopped | |
| 1 | Garlic - chopped | |
| 1 | Boil-in bag - instant rice>>> | |
| Prepared | ||
| 1 | Tabasco sauce - (or to taste) | |
| 3/4 cup | 109g / 3.8oz | Jack cheese - shredded |
| 1 | Chili - no beans (15 oz.) | |
| 1 | Stewed tomatoes - Mex. Style |
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.
Source:
Better Homes and Gardens Cooking for Today--Chicken
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