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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice. Ingredients:
1 (16 ounce) can pinto beans, drained |
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped |
1 (10 ounce) can preminum white chicken meat packed in water, drained |
1 tablespoon chili powder |
3 tablespoons tomato paste |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
2 cups cooked long-grain rice, cooked without salt or fat |
1/2 cup shedded monterey jack cheese |
1/4 cup thinly sliced green onion |
tortilla chips |
Directions:
1. Combine first 7 ingredients in a large saucepan.
2. Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
3. Spoon rice onto a serving platter.
4. Top with chicken mixture, shedded cheese and sliced green onions.
5. Arrange tortilla chips around outside of platter.
6. Serve.
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