>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***~~~


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