Mexican Chicken and Rice - 1

Recipe Ingredients

8 oz	227g	Tomato sauce
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Onion powder
1/8 teaspoon	0.6ml	Garlic powder
1/4 teaspoon	1.3ml	Cocoa
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Chile powder
2		Chicken breasts, boneless - cooked, chopped
1 cup	160g / 5.6oz	Rice
1 cup	146g / 5.1oz	Cheddar cheese - shredded
		Sour cream
		Picante sauce
		Tomato - chopped (opt)

Recipe Instructions

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

Source:
The Eyes of Texas Cookbook, 1987, p. 132

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