Mexican Chicken and Rice
- ------------------------------PATTI - VDRJ67A------------------------------
- 8 oz Tomato sauce
- 1 ts Ground cumin
- 1/4 ts Onion powder
- 1/8 ts Garlic powder
- 1/4 ts Cocoa
- 1/8 ts Salt
- 1 tb Chili powder
- 2 Chicken breasts; boneless,
- - cooked, chopped
- 1 c Rice
- 1 c Cheddar cheese; shredded
- Sour cream
- Picante sauce
- Tomato; chopped (opt)
Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices.
Add chopped, cooked chicken. Put sauce on low heat and stir occasionally.
Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice
and stir. To serve, place rice on plates, topped with chicken-sauce and
then shredded cheese. Serve with sour cream, picante sauce, and chopped
tomato if desired.
Recipes sent to me from Bill, wight@odc.net
Add chopped, cooked chicken. Put sauce on low heat and stir occasionally.
Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice
and stir. To serve, place rice on plates, topped with chicken-sauce and
then shredded cheese. Serve with sour cream, picante sauce, and chopped
tomato if desired.
Recipes sent to me from Bill, wight@odc.net
