Ingredients
1
bag (16 ounces) frozen small whole onions, thawed
1
can (14 1/2 ounces) ready-to-serve chicken broth
1
can (14 1/2 ounces) chunky chili tomato sauce or regular tomato sauce
1 1/2
cups cubed cooked chicken
1 1/2
cups uncooked instant rice
Preparation
Heat onions, broth and tomato sauce to boiling in 3-quart saucepan, stirring occasionally; reduce heat.
Stir in chicken and rice; reduce heat to low. Cover and cook about 5 minutes, stirring occasionally, until rice is tender and chicken is heated through.
