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SPANISH CHICKEN SOUP
 

1 pkg. (10 oz.) Spanish-style rice mix
1 can (28 oz.) whole tomatoes in juice, chopped
2 c. chopped cooked chicken
1 1/2 c. water
1 c. frozen mixed vegetables
1/4 tsp. salt

Remove seasoning packet from rice mix. Combine rice, seasoning packet contents, tomatoes and remaining ingredients in large saucepan. Bring to boiling. Lower heat; simmer, covered 6 to 8 minutes, until rice and vegetables are cooked through.

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