Mexican Rice Con Pollo - cooking recipe

Ingredients

1 box Old El Paso Mexican rice, mild or hot
3 c. water
1 1/2 Tbsp. butter
3 c. shredded, cooked chicken
3/4 c. sour cream
1 (7 1/2 oz.) can Old El Paso nacho cheese sauce (mild, medium or hot)
1/4 c. sliced black olives

Preparation

Prepare rice according to package directions.
Add shredded chicken and sour cream to rice.
Stir well and place in a 2-quart casserole dish.
Top with cheese sauce and black olives.
Heat in a preheated 350\u00b0 oven for 10 minutes.
Serve immediately.
Makes 4 to 6 servings.