4-6 Chicken Tenders, boiled 1 green pepper, diced 1 tomato chunked 1 (15oz)can Food Club black beans 1 box Uncle Ben's Long Grain & wild Rice 1-2 packs Old El Paso Mild Taco Seasoning 16oz jar of Food Club Thick and Chunky Salsa L.B. Jamison's Beef Flavored Soup Base 1c. Boiling hot water Begin by boiling 1 cup of water and broth together. (medium-high heat) Immediately begin bringing your chicken to a thorough boil all the way through (high). While waiting on the chicken, the broth should beat a boil. Begin adding all ingredients, except the chicken and rice. Stir frequently. In a microwave safe bowl, begin boiling rice on high for about 8 mins. Drain chicken and chunk into even portions. Add chicken & rice to mixture, blending thoroughly. Reduce heat. Serve & Enjoy!
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Carefully split pitas into 2 rounds; slice each round into 6 wedges. Arrange wedges smooth side up on an aluminum foil-lined baking sheet; brush lightly with olive oil. Flip wedges over and brush with olive oil. Set aside. Combine cheese, basil, and garlic powder; sprinkle evenly over wedges.
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