Mexican Chicken & Rice Recipe

• 1 chicken
• 2 bouillon cubes
• 1 c. UNCLE BEN'S® rice
• 2 c. water
• 1/4 teaspoon salt
• 1 onion
• 1/4 c. butter
• 1 (2 ounce.) jar pimientos
• 1 (4 ounce.) can green chilies
• 1/2 teaspoon garlic pwdr
• 1/2 teaspoon cumin
• 1 teaspoon chili pwdr
• 1 can cream of chicken soup
• 1 c. lowfat sour cream
• 1/4 c. chicken broth
• 8 ounce. Monterey Jack cheese, grated
• 8 ounce. cheddar cheese, grated

1. Boil chicken with bouillon cubes and chop.
2. Cook rice in salt and water just till tender.
3. Saute/fry onions in butter; add in garlic, cumin and chili pwdr.
4. In saucepan heat soup, broth and lowfat sour cream; add in Monterey Jack cheese.
5. Stir till cheese melts and add in onion mix.
6. Spray 3 qt casserole dish with cooking spray.
7. Put rice in bottom of dish, add in minced chicken and top with soup mix.
8. Bake at 350 degrees about 20 min till warm through and through.
9. Add in grated cheddar cheese and return to oven for 5 min till cheese melts.
10. Serves 6.

chicken, bouillon cubes, rice, water, salt, onion, butter, pimientos, green chilies, garlic, cumin, chili pwdr, cream of chicken soup, sour cream, chicken broth, cheese, cheddar cheese

Taken from cookeatshare.com/recipes/mexican-chicken-rice-47634 (may not work)