Chicken, Red Beans And Rice Chili - cooking recipe

Ingredients

1 Tbsp. oil
1 1/2 lb. chicken thighs, skinned, boned, and meat cut into 1/2 inch pieces
1 medium onion, chopped
1/2 c. uncooked long grain rice
2 (16 oz.) cans stewed tomatoes
1 (14.5 oz.) can less salt chicken broth or 1 3/4 c. chicken broth
1 1/4 c. water
1 (15.5 oz.) can red beans, rinsed and drained
1 to 2 Tbsp. chili powder
1/8 tsp. salt
1/8 tsp. pepper
4 to 8 drops of hot pepper sauce (if desired)

Preparation

Heat oil in Dutch oven over medium high heat.
Add chicken; cook 5 to 8 minutes or until lightly browned, stirring frequently. Add onion.
Cook 3 to 5 minutes or until onion is crisp-tender. Stir in remaining ingredients.
Bring to a boil.
Reduce heat to medium; cover and cook 20 to 40 minutes or until rice is tender and chicken is no longer pink.
Makes 9 (1 cup) servings.