Chicken Taco Pockets
INGREDIENTS:
2 c Uncooked instant rice 1 c Finely chopped fully cooked
2 c Chicken broth -smoked ham
1/2 ts Red pepper sauce 1/4 c Tomato paste
-medium onion, chopped 1 sm Green bell pepper; chopped
-(about 1/2 cup) -(about l/2 cup)
1 Clove garlic, crushed 16 oz Whole tomatoes, undrained
2 c Cut-up cooked chicken 6 1/2 oz Shrimp, rinsed and drained
2 c Uncooked instant rice 1 c Finely chopped fully cooked
2 c Chicken broth -smoked ham
1/2 ts Red pepper sauce 1/4 c Tomato paste
-medium onion, chopped 1 sm Green bell pepper; chopped
-(about 1/2 cup) -(about l/2 cup)
1 Clove garlic, crushed 16 oz Whole tomatoes, undrained
2 c Cut-up cooked chicken 6 1/2 oz Shrimp, rinsed and drained
Mix rice, broth, pepper sauce, onion and garlic in 3-quart microwavable casserole. Cover tightly and microwave on high 9 to 11 minutes or until rice is tender and liquid is absorbed. Stir in remaining ingredients; break up tomatoes. Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until hot.
6 servings.
6 servings.