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Tex-Mex Chili Chicken

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Submitted by sohini

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 453.6
2 473
CUPS ML RICE, COOKED
1 15
TABLESPOON ML VEGETABLE OIL
1 1
DASH DASH RED HOT PEPPER SAUCE
to taste *
1 1
EACH EACH ONIONS
(med)
¾ 177
CUP ML MONTEREY JACK CHEESE
shredded
1 1
EACH EACH GREEN BELL PEPPERS
small, chopped
1 1
CAN CAN CHILI, CANNED
no beans (15 oz.) *
1 1
EACH EACH SWEET RED BELL PEPPERS
small, chopped
1 1
CAN CAN TOMATOES, STEWED, CANNED
mexican style *
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 439 29% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 343mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 88g
Vitamin A 27% Vitamin C 116%
Calcium 22% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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