Quick Mexican Rice
From Candes' Kitchen

2 cups leftover chicken, beef, or turkey – chopped
3 cups cooked rice* or instant rice**
1 14oz can Mexican seasoned diced stewed tomatoes
Salt to taste (recommended: ½ teaspoon)

*If cooking rice specifically for this dish use liquids from stewed tomatoes for extra flavor. Do not replace liquid in casserole.

**If using instant rice use entire can of stewed tomatoes, liquids and all.

Cheesy variation:
Add ½ cup shredded cheddar or Colby-jack cheese before cooking.

Spicy variation:
Add 4oz can of green chilies – drained

Cook in pre-heated oven at 375 degrees for half an hour or until heated through. (Or until instant rice is done)

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