Tex-Mex Haystacks

• 1 (16 ounce) can pinto beans, drained
• 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
• 1 (10 ounce) can preminum white chicken meat packed in water, drained
• 1 tablespoon chili powder
• 3 tablespoons tomato paste
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cups cooked long-grain rice, cooked without salt or fat
• 1/2 cup shedded monterey jack cheese
• 1/4 cup thinly sliced green onion
• tortilla chips

1. Combine first 7 ingredients in a large saucepan.
2. Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
3. Spoon rice onto a serving platter.
4. Top with chicken mixture, shedded cheese and sliced green onions.
5. Arrange tortilla chips around outside of platter.
6. Serve.

pinto beans, tomatoes, white chicken, chili powder, tomato paste, ground cumin, salt, rice, shedded monterey jack cheese, green onion, tortilla chips

Taken from www.food.com/recipe/tex-mex-haystacks-53666 (may not work)