Tex-Mex Haystacks - cooking recipe

Ingredients

1 (16 ounce) can pinto beans, drained
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 (10 ounce) can preminum white chicken meat packed in water, drained
1 tablespoon chili powder
3 tablespoons tomato paste
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 cups cooked long-grain rice, cooked without salt or fat
1/2 cup shedded monterey jack cheese
1/4 cup thinly sliced green onion
tortilla chips

Preparation

Combine first 7 ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
Spoon rice onto a serving platter.
Top with chicken mixture, shedded cheese and sliced green onions.
Arrange tortilla chips around outside of platter.
Serve.