Tuesday, March 4, 2008

Tex-Mex Chicken

1 lb boneless chicken breasts cooked & cubed
1 15 oz can pinto bean drained
1 1/2 cups salsa
1 can chicken broth
2 cups minute rice(uncooked)
8 oz velveeta cheese cube
hot sauce

-combine pinto beans, salsa & chicken broth bring to a boil
-add rice, velveeta & chicken pepper and dash of hot sauce to taste. reduce heat, cover & simmer for 5-7 minutes
serve with tortilla chips

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