Salsa Chicken and Rice Skillet
Ingredients
- 1 pkg. Rice-a-Roni chicken flavor
- 2 Tbs. butter or margarine
- 1 lb. boneless, skinless chicken breasts (cut into 1 inch pieces)
- 1 C. salsa
- 1 C. frozen or canned corn, drained
- 1 C. (4 oz.) shredded cheddar cheese
- 1 medium tomato, chopped
Directions
In a large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. Slowly stir in 2 C. of water, chicken, salsa and special seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes. Stir in corn. Cover; simmer 5 minutes or until rice is tender and chicken is no longer pink inside. Top with cheese and tomato. Cover; let stand 5 minutes for cheese to melt.
Yield: 4 Servings.
