Tex-Mex Haystacks

This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (16 ounce) can pinto beans, drained
• 1 (14 1/2ounce) can whole tomatoes, undrained and chopped
• 1 (10 ounce) can  preminum  white chicken meat packed in water, drained
• 1  tablespoon chili powder
• 3  tablespoons tomato paste
• 3⁄4 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 2  cups cooked long-grain rice, cooked without salt or fat
• 1⁄2 cup  shedded monterey jack cheese
• 1⁄4 cup  thinly sliced green onion
•  tortilla chips

Directions

1. Combine first 7 ingredients in a large saucepan.
2. Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
3. Spoon rice onto a serving platter.
4. Top with chicken mixture, shedded cheese and sliced green onions.
5. Arrange tortilla chips around outside of platter.
6. Serve.