Title: Mexican Chicken and Rice
Categories: Chicken, Grains, Cheese/eggs, Mexican
Yield: 2 Servings

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8 oz Tomato sauce
1 ts Ground cumin
1/4 ts Onion powder
1/8 ts Garlic powder
1/4 ts Cocoa
1/8 ts Salt
1 tb Chili powder
2 Chicken breasts; boneless,
- cooked, chopped
1 c Rice
1 c Cheddar cheese; shredded
Sour cream
Picante sauce
Tomato; chopped (opt)

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.

Recipes sent to me from Bill, wight@odc.net