Chili Chicken - cooking recipe

Ingredients

1 lb. skinless, boneless chicken breasts, cut into 6 pieces
1 Tbsp. cooking oil
1 medium onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 clove garlic, minced
1 (15 oz.) can Hormel chili (no beans)
1 (14.5 oz.) can Mexican stewed tomatoes
1 c. cooked rice
dash of hot pepper sauce
3/4 c. shredded Monterey Jack cheese with peppers

Preparation

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; heat.
Add rice and pepper sauce.
Arrange chicken on top of mixture and simmer 10 minutes.
Top with shredded cheese.
Serves 6.