Tijuana Chicken and Rice � 1 whole chicken

 �         1 large onion, chopped 
 �         2 tsp chili powder 
 �         2 (16 oz) cans stewed tomatoes 
 �         2 tsp salt 
 �         2 (15 oz) cans corn 
 �         2 pkg chicken flavor Rice-A-Roni 
 �         2 (15 oz) cans kidney beans 
 Boil chicken; cool and debone. Put chopped onion, chili powder, salt and stewed tomatoes in large Dutch oven. Heat to boiling. Stir in chicken and cover and simmer for 20 minutes. Drain liquid from corn and beans to measure 4 cups. If it doesn't equal 4 cups, add enough water to make it 4 cups. Stir in Rice-A-Roni and packet of seasoning. Mix. Add liquid, corn and beans. Heat to boiling. Cover and simmer 30 minutes or until rice and chicken are tender.

Contributed by: Edit

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