Mexican Chicken and Rice
3 lb. chicken2 chicken bouillon cubes
1 cup rice
2 cups water
1 onion, chopped
1/2 cup margarine
1/2 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
2 oz. jar pimientos
4 oz. can green chilies
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream
8 ozs. Monterey Jack cheese, grated
8 ozs. Cheddar cheese, grated
Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tneder. Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside. In saucepan, heat chicken soup, broth, and sour cream; then add Monterey Jack cheese. Stir until cheese melts and add onion mixture. Spray 3-quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture. Bake at 350 degrees F. for about 20 minutes until heated through. Add grated cheddar cheese and return ot oven for 5 minutes until cheese melts. Serves 8.
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Terri's Country Corner
Last Updated October 14, 1998 by Terri
terriscorner@geocities.com
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