Tex-Mex Chili Chicken

Course : Chili
Serves: 6
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1 pound Chicken breast halves cut Into pieces. Prepared
1 package Boil-in bag -- instant rice
1 tablespoons Cooking oil
1 dash Tabasco sauce (or to taste)
1 medium Onion -- chopped
3/4 cup Jack cheese -- shredded
1 small Green pepper - chopped
15 ounces Chili -- no beans
1 small Red pepper - chopped
1 can Stewed tomatoes -- mex. style
1 Clove garlic

Preparation / Directions:

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.

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