Tex-mex Chili Chicken – We Love God!

Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Tex-Mex	Chili, Poultry, Tex-mex	6	Servings

INGREDIENTS

1	lb	Chicken breast halves cut>>>
1		Boil-in bag, instant rice>>>
		Into pieces.
		Prepared.
1	T	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		Chili, no beans 15 oz.
1		Red pepper, small chopped
1		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

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 88 Calories From Fat: 53 Total Fat: 6g Cholesterol: 11mg Sodium: 193.4mg Potassium: 111.1mg Carbohydrates: 3.3g Fiber: <1g Sugar: 1.7g Protein: 5.3g