| 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 fran.federmann@juno.com (Fran Federmann) on
Mar 30, 1998
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