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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with shredded lettuce and guacamole. Ingredients:
2 tablespoons butter or margarine |
1 (6.4-ounce) package mexican-style rice-and-pasta mix |
1 medium-size green bell pepper, chopped |
1 small onion, chopped |
2 1/4 cups water |
2 (14 1/2-ounce) cans mexican-style stewed tomatoes, undrained |
2 cups chopped cooked chicken |
1 cup (4 ounces) shredded monterey jack or cheddar cheese |
Directions:
1. Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.
2. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
3. Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
4. NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.
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