Recipe - Tex-Mex Chili Chicken

1 pound Chicken breast halves cut
1 Boilin bag; instant rice
Into pieces.
Prepared.
1 tablespoon Cooking oil
1 ds Tabasco sauce (or to taste)
1 Onion; chopped (med)
Three fourths cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini