Title: Mexican Chicken & Rice *
Categories: Chicken Rice Cheese Mexican
Yield: 2 Servings
| 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.