Mexican Chicken and Rice
Shirley Ann Carter
Ingredients
-
10 7/8
Ounces
Chicken
-
1 7/8
Cans
Kidney Beans (15oz)
-
3/4
Cups
Rice
-
1 1/2
Cups
Chopped Green Pepper
-
1 1/2
Cups
Chopped Onion
-
1/8
Teaspoons
Pepper
-
1/2
Teaspoons
Ground Cumin
-
1 7/8
Cans
Chicken Broth (14.5 oz)
Instructions
In a sauce pan mix broth, cumin, pepper, onion, and green pepper. Over medium heat bring to a boil. Stir in the rice. Cover and cook rice over low heat for 20 minutes or until rice is done. Add the beans and cooked chicken and heat through.