Tex-mex Chili Chicken
| 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