PEPPERY CHICKEN WITH RICE 
2 lg. sweet green peppers, cored, halved, seeded and cut into 1/2 inch strips
1 lg. sweet red pepper, cut in same way
1 med. or lg. onion, cut in rings
2 cloves garlic, finely chopped
3 tbsp. oil
1 lb. boneless, skinned chicken breasts, cut into 1/2 inch thick strips
1 (8 oz.) can tomato sauce
5 drops liquid red pepper seasoning
3 c. cooked rice

Saute green and red peppers, onion and garlic in oil in large skillet for about 7 minutes or until peppers are soft. Add chicken strips; saute for about 5 minutes or until chicken is not longer pink. Stir in tomato sauce and liquid red pepper seasoning. Cook, covered, for 5 to 10 minutes longer. Stir in rice. Makes 4 servings.

 

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