---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tex-mex, Chili, Poultry
       Yield: 6 servings
       1 lb Chicken breast halves cut>>>
       1    Boil-in bag; instant rice>>>
            Into pieces.
       1 tb Cooking oil
       1 ds Tabasco sauce (or to taste)
       1    Onion; chopped (med)
     3/4 c  Jack cheese; shredded
       1    Green pepper (small) chopped
       1 cn Chili; no beans (15 oz.)
       1    Red pepper (small) chopped
       1 cn Stewed tomatoes; mex. style
       1    Clove garlic; chopped
   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.
    Yield:  6 servings