Recipe for Tex-Mex Chicken and Rice Casserole 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/2 cup Chopped, cooked chicken breast , (a 10-oz can of chunk white chicken can be substituted)
1 can (15-oz.) pinto or red beans, drained
1 can (10-oz.) Ro-tel (diced tomatoes and green chilis) drained (or 4 ounces of your favorite salsa)
1/2 cup Water
1/2 cup Instant rice
Instructions:
Instructions: Combine all ingredients in a medium saucepan; bring to a boil. Cover and remove from heat. Let stand 10 minutes or until all liquid is absorbed.

Garnish as desired with tomato slices, green onions, avocado slices, etc.

Makes 4 servings.

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