2 tablespoons vegetable oil
1 small onion, chopped
1 cup ketchup
1 cup water
1 (8 ounce) can whole peeled tomatoes, drained
1 tablespoon cornstarch
1 (16 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried sage
1 cup cooked chicken breast meat, cut into 1 inch cubes
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1 1/2 cups uncooked instant rice
Heat oil in a large skillet or frying pan over medium heat. Saute onion and rice in oil for 5 minutes, or just until browned. Pour in rice, tomatoes and cornstarch; cook 2 minutes more.
Stir in water, tomatoes, cornstarch, mushrooms, salt, oregano, basil, basil, sage and chicken. Cover, and simmer 10 minutes. Stir in chicken, cream of chicken soup, cream of mushroom soup, chicken broth and instant rice. Bring to a boil, and then reduce heat. Cover, and simmer 10 minutes more, stirring occasionally.
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