Tex-mex chicken and rice casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped; cooked chicken breast , (a 10-oz can of chunk white chicken can be substituted) |
| 1 | can | (15-oz.) pinto or red beans; drained |
| 1 | can | (10-oz.) Ro-tel (diced tomatoes and green chilis); drained (or 4 ounces of your favorite salsa) |
| 1½ | cup | Water |
| 1½ | cup | Instant rice |
| 4 | Cubes or tsp. instant chicken bouillon | |
Directions
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@... (Fran Federmann) on Mar 30, 1998