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Chili Chicken and Rice

Chili Chicken and Rice

Get dinner ready with time to spare when you fix this great-tasting recipe.

Gluten Free:
Yes
Serving Size:
6
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Stove-Top
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 3 (12 votes cast)

Ingredients

This recipe is recommended for 6 servings
  • 1 pound boneless, skinless chicken breast halves, each cut into 6 pieces
  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 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 cooked rice
  • 1/2 teaspoon hot pepper sauce
  • 3/4 cup shredded Monterey Jack cheese with peppers

Directions

  1. In large skillet, sauté chicken in oil until no longer pink. Remove from skillet.
  2. In same skillet, cook onion, bell peppers and garlic until tender; drain. Stir in chili and tomatoes. Add rice and hot sauce; toss to mix.
  3. Arrange chicken over rice mixture. Simmer 10 minutes. Top with cheese.

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