Directions
- 1Add 1/3 cup of instant rice into a bowl.
- 2Pour 1/2 cup of water into the bowl.
- 3Add tomato bouillon.
- 4Add cream of chicken.
- 5Mix all ingredients in the bowl using a fork.
- 6Add 1/2 cup of shredded chicken.
- 7Add green chiles.
- 8Add corn.
- 9Cover the bowl with aluminum foil and bake for 20-25 minutes.
- 10Once baked, top with 1-2 TBS white queso.
Ingredients
- 0.33 cup instant rice
- 0.5 cup water
- tomato bouillon
- cream of chicken
- 0.5 cup chicken
- green chiles
- corn
- white queso
Equipment
bowlmeasuring cupforkaluminum foil
Tips
- If eating leftover, store in airtight containers and microwave to reheat before eating.
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