>From the MyRecipes.com website...
Cheesy Mexican Chicken
Serve with shredded lettuce and guacamole.
2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican-style rice-and-pasta mix
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
PreparationMelt butter in a large ovenproof skillet over medium heat; add rice
mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6
minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and
seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20
minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and
Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more
minutes or until thoroughly heated. NOTE: For testing purposes only, we used
Mexican Style Rice-A-Roni.
Makes 6 servings
Southern Living, SEPTEMBER 2001
~~~***Rhonda G in Missouri***~~~