Directions
- 1Add 1/3 cup of instant rice into a bowl.
- 2Add 1/2 cup of water to the rice.
- 3Add tomato bouillon to the rice.
- 4Add cream of chicken to the bowl.
- 5Mix the ingredients together.
- 6Add 1/2 cup of chicken to the mixture.
- 7Add green chiles to the bowl.
- 8Add corn to the bowl.
- 9Cover the bowl with foil.
- 10Bake for 20-25 minutes.
- 11Top with 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
bowlsspoonforkfoil
Tips
- Top with 1-2 TBS white queso before eating if preferred
- If eating leftover, store in air tight containers and microwave to reheat before eating
Related recipes
Tacos al Vapor o de Canasta
Mexican · Dinner
Chipotle Barbacoa
Mexican · Dinner
Crockpot Beans
Mexican · Dinner
Green Chicken Enchilada Soup
Mexican · Dinner
Taquitos Ahogados en Salsa Verde
Mexican · Dinner
Tamale Bowls
Mexican · Dinner
Beef Carnitas
Mexican · Dinner
Sheet Pan Mexican Street Corn Bowl
Mexican · Dinner
Crunchy Cheesey Chicken Tacos
Mexican · Dinner
Loaded Bacon Ranch Fries
Mexican · Dinner30m
Crispy Cheesy Beef Tacos
Mexican · Dinner
Crispy Cheesey Beef Tacos
Mexican · Dinner