Yield: 8 Servings
|2 packs||(7.6 oz) Old El Paso Spanish Rice|
|3 cups||Cooked chicken; Shredded|
|½ cup||Sour cream|
|2 cans||(4.5 oz) chopped green chiles|
|1 can||(15 oz) Black beans; Drained and rinsed|
|1 cup||Italian plum tomatoes; Chopped|
|4 ounces||Mexican cheese blend; Shredded|
|¼ cup||Fresh cilantro; Coarsely chopped|
1. Heat oven to 375F. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray. Prepare Spanish rice as directed on package.
2. In large bowl, combine cooked rice, chicken, sour cream, chiles, half of the beans and half of the corn; mix well. Spread mixture evenly in sprayed dish. Top with remaining beans, corn, tomatoes and cheese.
3. Bake for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 569 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998