Chili Chicken with Mexican Rice

Description

Makes 4 servings.

Ingredients

• 1 pound skinless and boneless chicken nuggets
• vegetable cooking spray
• 1 x 6.8-ounce package Spanish rice mix, prepared according to package directions
• 1 x 15-ounce can chili without beans
• 1 cup crushed tortilla chips

Procedures

1. Sprinkle chicken breasts with black pepper.
2. Place oil in large skillet over medium-high heat until hot. Add chicken breasts and brown both sides.
3. Place rice in 8x8x2-inch baking dish. Place chicken on top.
4. Pour chili over chicken and top with chips.
5. Cover and bake at 350 °F for 10 to 15 minutes or until bubbly.