1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 large onion, coarsely chopped
1 green, yellow or red bell pepper, chopped
1 large tomato or 1 can diced tomatoes
1 jar salsa (your favorite)
2 tablespoons sugar
Salt and pepper
Brown chicken in canola oil in a large skillet. Add onion and bell pepper. Cook until just tender.
Add tomato, salt, pepper, and sugar. Mix well. Add salsa and cook over low heat stirring frequently for about 10 minutes or until hot and bubbly. Serve over rice.
Serve topped with guacamole, sour cream and shredded Monterey jack cheese, if desired.