| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Tex-Mex |
Tex-mex, Chili, Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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