Tex-Mex Chili Chicken
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into pieces |
|
| 2 | cups |
rice, cooked
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | dash |
red hot pepper sauce
to taste |
*
|
| 1 | each |
onions
(med) |
|
| ¾ | cup |
monterey jack cheese
shredded |
|
| 1 | each |
green bell peppers
small, chopped |
|
| 1 | can |
chili, canned
no beans (15 oz.) |
* |
| 1 | each |
sweet red bell peppers
small, chopped |
|
| 1 | can |
tomatoes, stewed, canned
mexican style |
*
|
| 1 | each |
garlic cloves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into pieces |
|
| 473 | ml |
rice, cooked
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | dash |
red hot pepper sauce
to taste |
*
|
| 1 | each |
onions
(med) |
|
| 177 | ml |
monterey jack cheese
shredded |
|
| 1 | each |
green bell peppers
small, chopped |
|
| 1 | can |
chili, canned
no beans (15 oz.) |
* |
| 1 | each |
sweet red bell peppers
small, chopped |
|
| 1 | can |
tomatoes, stewed, canned
mexican style |
*
|
| 1 | each |
garlic cloves
chopped |
|
Directions
In large skillet, sauté 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.
