Mexican Chicken and Rice

Lori Buchanan P.

Prep Time: 30

Cook Time: 5

Total Time: 35

Yield: 8

Ingredients:

• 1 box Spanish rice
• 2 lb chicken
• 4 cups shredded cheese
• 1 (2 oz) green chilies

Steps:

1. Preheat oven @ 350 F. Make Spanish rice as directed on the box.
2. Boil chicken until the meat falls off the bone or is tender. Wait until it cools, then shred.
3. Put the cooked rice in a 9"×13" baking dish. Add the chicken, and then the green chilies. Top with shredded cheese.
4. Put it in the oven for about 5 minutes or until the cheese is melted.
5. Then serve with heated flour tortillas.

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