|5 min||25 min||4|
|2 tbsp||Butter, unsalted|
|1/2 medium||White onion (diced)|
|2 cup||Chicken broth (stock)|
|1 1/4 cup||Tomato sauce, canned|
|2 cup shredded||Chicken, cooked|
|2 cup||Brown rice, short-grain, cooked|
|2 cup||Pinto beans, canned (drained and rinsed)|
|1 dash||Black pepper|
|1/2 tsp||Garlic powder|
|3/4 tsp, ground||Basil, dried|
1. Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat until fairly hot. If using an electric cooker, wait until the screen says HOT.
2. Add butter and onion. Sauté until translucent and soft.
3. Add the chicken broth, water, tomato sauce, cooked chicken, cooked rice, and pinto beans. Cook until all ingredients are thoroughly heated, then remove from heat.
4. Season with salt, black pepper, garlic powder, basil, and paprika.
Serve with nacho chips, sour cream, and/or shredded cheese if desired.