Mexican Chicken N Rice

• chicken (whole or several pieces)
• 1 c. rice (whole grain)
• 1/2 c. green onions, chopped
• 2 cloves garlic
• 1 1/2 tsp. salt
• 2 1/2 c. water
• 2 Tbsp. vegetable oil
• 1/3 c. picante sauce
• 1/2 tsp. cumin
• 1/4 tsp. pepper
• 2 medium tomatoes

1. Simmer chicken, garlic and 1/2 teaspoon salt in water for 30 minutes to 1 hour.
2. Remove chicken.
3. Reserve 2 cups stock.
4. Debone chicken and cut into bite size pieces.
5. Cook rice in oil on low heat.
6. Stir until golden brown.
7. Stir in reserved stock, chicken, picante sauce, cumin, pepper and 1 teaspoon salt.
8. Bring to boil. Reduce heat, simmer 15 minutes.
9. Stir in tomatoes and green onions.
10. Continue to cook on low until most of liquid is absorbed. Serves 6.

chicken, rice, green onions, garlic, salt, water, vegetable oil, picante sauce, cumin, pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998838 (may not work)