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

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