Hilda Padron's Chicken and Rice

In my last ward, (Killeen 3rd!) I met a wonderful woman named Hilda Padron.   She brought this dish over when I was sick and then showed me how to make it.   It was the first time I had ever fried rice!   But all being said and done, this is a pretty versitile and thrify recipe...freezes okay too.

Hilda Padron's Chicken and Rice

All measurements are approximate

• 1 1/2 cups rice
• 3 1/2 cups water
• 1 Tablespoon tomato bouilion (in Mexican isle)
• 5 drumsticks or leftover chicken/turkey, cooked and shredded
• 2 cups frozen mixed veggies, cooked and drained (or fresh, chopped and cooked)
• Mayonaise
• Cheese, Monterey Jack or Cheddar

Fry rice in pan till all grains are white.  Add water, bring to boil and simmer.   Add tomato bouilion.  The rice will be done when the water is gone and the rice cracks in the middle (add more water as needed)

Mix shredded chicken, drained veggies with just enough mayo to coat.  

In 8x10 pan or 2 loaf pans, layer rice, cheese, then chicken mixture, cheese and more rice...you can add more cheese on top just becuase cheese is good!

Cover and bake in 350 degree oven for 25 minutes, till cheese is melted.