Tex-mex Chili Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: TEX-MEX CHILI CHICKEN
Categories: Tex-mex, Chili, Poultry
Yield: 6 servings

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

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

-----