Mexican Chicken - cooking recipe

Ingredients

4 c. uncooked rice
4 leg quarters
2 big onions, chopped
2 stalks celery, chopped
1 medium bell pepper
garlic powder to taste
salt and pepper to taste
1 can diced Ro-Tel
1 can tomato soup
1 qt. tomatoes
1 lb. Velveeta, cubed
8 oz. sharp Cheddar, cubed

Preparation

Boil chicken until done.
Add rice, onions, celery, bell pepper, garlic, salt and pepper.
Cook until rice is done and vegetables are tender.
Add Ro-Tel, tomato soup and tomatoes.
Add both cheeses to mixture.
Simmer until cheese is melted.
Stir occasionally.