- 1 pound skinless, boneless chicken breast halves, cut into 6 pieces
- 1 tablespoon oil
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 clove garlic, minced
- 1 (15 ounce) can HORMEL® Chili No Beans
- 1 (14.5 ounce) can Mexican recipe stewed tomatoes
- 2 cups prepared rice
- 1 dash hot pepper sauce
- 3/4 cup shredded Monterey Jack Cheese with peppers
- In large skillet, saute chicken 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 10 minutes. Top with shredded cheese.