Name: Tex-Mex Chicken and Rice Casserole
Ingredients: 1 1/2 c Chopped; cooked chicken breast , (a 10-oz can of chunk white chicken can be substituted); 1 cn (15-oz.) pinto or red beans; drained; 1 cn (10-oz.) Ro-tel (diced tomatoes and green chilis); drained (or 4 ounces of your favorite salsa); 1 1/2 c Water; 1 1/2 c Instant rice; 4 Cubes or tsp. instant chicken bouillon

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex		1	Servings

INGREDIENTS

1 1/2	c	Chopped; cooked chicken breast , (a 10-oz can of chunk white chicken can be substituted)
1	cn	(15-oz.) pinto or red beans; drained
1	cn	(10-oz.) Ro-tel (diced tomatoes and green chilis); drained (or 4 ounces of your favorite salsa)
1 1/2	c	Water
1 1/2	c	Instant rice
4		Cubes or tsp. instant chicken bouillon

INSTRUCTIONS

Combine all ingredients in a medium saucepan; bring to a boil. Cover and
remove from heat. Let stand 10 minutes or until all liquid is absorbed.
Garnish as desired with tomato slices, green onions, avocado slices, etc.
Makes 4 servings.
Posted to TNT Recipes Digest by [email protected] (Fran Federmann) on
Mar 30, 1998

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