1 cup chopped onion
2 cups water
1 tablespoon olive oil
4 teaspoons paprika
2 tablespoons dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
7 ounces uncooked white rice
7 ounces shredded cooked chicken breast
1 (10 ounce) package frozen mixed vegetables
salt and pepper to taste
1/2 teaspoon dried basil
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary (optional)
1 (12 ounce) can sliced tortilla-style corn
In a large pot or saucepan over medium heat, bring water to a boil. Add the onion and brown lightly. Cover and lower heat; simmer, stirring occasionally, for 5 minutes or until onion is tender and is no longer pink. Remove from heat and stir in the water, olive oil, paprika, oregano, basil, rosemary and tortilla-style corn. Spoon into the pot and stir until evenly coated. Serve immediately wrapped in aluminum foil.