Mexican Rice Meal

• 1 2/3 c. water
• 1 c. long grain rice
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 c. leftover cooked chicken (in pieces)
• 1 (16 oz.) can drained kidney beans
• 1/4 c. sliced olives (black or green)
• 1/4 c. frozen peas
• 1/4 c. frozen corn
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1 tsp. seasoned salt
• 1/2 tsp. black pepper
• pinch of oregano

1. Brown rice, onion and chicken with olive oil in a large skillet over medium-high heat about 5 minutes, stirring frequently.
2. Add 1 2/3 cups water, kidney beans, olives, peas and corn.
3. At the simmering point, add tomato sauce and spices.
4. Stir well and simmer again to almost a boil.
5. Cover pan and reduce heat to low.
6. Simmer for 20 minutes.
7. Remove from heat and let stand for 15 to 20 minutes more.
8. Do not open lid until ready to serve or rice will be sticky.
9. Garnish with grated cheese, sour cream and salsa.
10. Serve with hot tortillas.
11. Serves 4.

water, long grain rice, olive oil, onion, leftover cooked chicken, kidney beans, olives, frozen peas, frozen corn, tomato sauce, chili powder, garlic powder, salt, black pepper, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180062 (may not work)