- 2 T butter
- 2 medium tomatoes, diced
- 1 green pepper, cut in strips
- 1/2 onion, cut in strips
- 2 boneless chicken breasts, cut in chunks
- 4 blend Mexican cheese, shredded
- corn chips, lightly crushed
- 2 cups cooked rice
Melt butter in large skillet. Add green pepper and onion and brown evenly before adding diced tomatoes. Brown chicken once the peppers, onions and tomatoes are soft. Cover skillet, reduce heat to medium and simmer for 10-12 minutes, stirring occasionally. Reduce heat to low and simmer for 5-7 minutes. Remove from heat.
Arrange 1/2 cup of rice on each plate and pour portion of chicken vegetable mixture over it. Sprinkle with shredded cheese then corn chips.
Makes 4 servings