2 thawed water
3/4 cup crude cooking rice
2 cups cooked, cubed chicken
20 sweet white corn tortillas
1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon minced fresh parsley
1/2 teaspoon white sugar
3 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
6 slices american cheese
1 1/2 cups chopped fresh spinach
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 tablespoon jalapeno pepper
4 tomatoes, diced
1 cup sliced onion
Place water and rice in large nonstick skillet or saucepan. Bring to a boil over medium heat, stirring frequently. Boil 20 minutes, or until rice is tender. Drain, cool, and pat dry.
In a medium serving bowl, mix chicken, corn, oil, onion, parsley, sugar, chili powder, cumin, salt, tomato, onion, and rice.
Sprinkle enough olive oil in a medium bowl to coat chicken pieces, 1/2 cup at a time, adding a generous amount of olive oil to each one before letting it cook. Add mushrooms, onion, carrots, and green bell pepper; stir well. Mix corn, bell pepper, tomatoes, and green pepper into the mixture.
Toss chicken pieces with a portion of the rice mixture, then drizzle over the chicken pieces and serve.