"Secrets to Cooking TexMex"
HOT and SPICY CHICKEN DINNER
2 cups uncooked quick-cooking rice
2 cans (10 oz.) RO*TEL Diced Tomatoes & Green Chiles, undrained
1 can (11 oz.) Cheddar cheese soup, undiluted
1 small onion, chopped
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds chicken legs and thighs, skinned
Combine first 7 ingredients; pour into a lightly greased 11 x 7-inch
baking dish. Arrange chicken over rice mixture; cover with aluminum
foil. Bake at 350 degrees F. for 20 minutes; remove foil and
minutes or until chicken is done. Yield: 4 to 6 servings.
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