Cheesy Mexican Chicken -- The way to a man's heart is through his stomach

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Date Posted: 00:16:10 10/29/02 Tue
Author: Shelley
Subject: Cheesy Mexican Chicken

2 tablespoons butter or margarine
1 6.4 ounce package mexican style rice and pasta mix
1 medium size green bell pepper chopped
1 small onion chopped
2 1/4 cups water
2 14 1/2 ounce cans mexican style stewed tomatoes undrained
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese or cheddar cheese

Melt butter in a large oven proof skillet over medium heat.Add rice
mix
reserving seasoning packet.Stir in bell pepper and onion and cook 6
minutes
or until rice mix is lightly browned.Stir in 2 1/2 cups water and
seasoning
packet.Bring to a boil.Cover,reduce heat and simmer 15 to 20 minutes
or
until rice is tender.Let stand 3 minutes.Stir in tomatoes and
chicken.
Bake at 350 degrees for 20 minutes.Sprinkle with shredded cheese and
bake 5
more minutes or until thoroughly heated.

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