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Chicken-Rice Tortilla

Lipton Spanish Rice (add water and butter only kind)
1 small can cooked white chicken
Flour tortilla shells
sharp cheddar cheese
squeeze butter (optional)


Cook the Spanish rice as directed on the packaging (squeeze butter need not refrigeration - will last 2 weeks!) Drain the chicken and stir in a few minutes before the rice is done. Heat tortilla shells. Slice some sharp cheddar (sharp cheddar in a brick form needs no refrigeration - it'll last a week!) Pile your rice mixture and cheese into a shell and enjoy!!! Left over flour tortilla shells can be fried with a bit of butter and sprinkled with a cinnamon sugar mixture.


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