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1. Turn the oven to 425 degrees and preheat.
2. Spray the tortillas with cooking spray and place on a baking sheet.
3. Bake for 10 minutes or until crisp.
4. Cut into strips.
5. To a large saucepot, combine the chicken broth, cumin and rice.
6. Mix well, bring to a boil and cook for 20 minutes, covered.
7. Add the remaining ingredients except tortilla strips and stir well.
8. Top with tortilla strips, serve and enjoy.
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