Recipe for Chicken Taco Rice

1 12-14 oz can of Chunk Chicken Breast

½ Packet of Taco seasoning – any brand

1 chicken bullion cube (two seemed too salty)

2 cups of water

4 oz. of Velveeta (½ of the small 8 oz. brick)

1 10½ oz. Can of Cream of Chicken and Mushroom soup

(Cream of Chicken or Cream of Mushroom will work)

2 ½ Cups of Minute Rice

1 T(ablespoon) of your favorite salsa (optional)

Using a 1½ -2 qt. Sauce pan, open the canned chicken and drain into it. Add the water, bullion, taco seasoning and mix in the taco seasoning (make sure there are no lumps). Flake the chicken into the pot and bring the mixture to a boil. Once it has begun to boil reduce heat and add the Cream of (insert kind here) soup and the Velveeta, stirring until melted into a watery-but-creamy soup. Add salsa if desired. Once all the ingredients are mixed thoroughly (except the rice) remove the pan from the heat source and add the rice, (If you add the rice before you take the pan off the heat, the contents can burn when the liquid is absorbed. Move the pan THEN add the rice.) Stir the rice in to coat it completely. It will be very liquid. Put a lid on it and let it sit 10 to 15 minutes.

Et Voila. The final mixture starts out flowing, but you will see that as the water is absorbed and the cheese cools it gets that gummy quality that “sticks to the ribs.” Makes enough for four 1 cup servings.