>From the MyRecipes.com website...
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Cheesy Mexican Chicken
Serve with shredded lettuce and guacamole.
Ingredients
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
Preparation
Melt 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 chicken.
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.
Yield
Makes 6 servings
Southern Living, SEPTEMBER 2001
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~~~***Rhonda G in Missouri***~~~
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