Saturday, October 6, 2007

Mexican Chicken Rice Bake

From my friend Bernie in a recipe exchange. YUM!
  • 1 cup Instant uncooked Rice
  • 2 cups water
  • 2 chicken Bouillon cubes
  • 1 14.5 oz can diced tomato w/ mild green chiles
  • 1 15 oz. can Black beans
  • 1 cup cooked chicken (cut into small pieces)
  • 1 cup frozen whole kernal corn
  • Toppings: sour cream, shredded cheese, tortilla chips.

In large pot combine all ingredients except toppings. Bring to boil. Reduce heat and simmer 15 minutes. Serve with toppings.

1 comment:

-Melissa- said...

I tried this recipe tonight and it was really good.