Mexican Rice with Chicken |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day, says Debra Rzodkiewicz of Erie, Pennsylvania. Both meals were a hit. Ingredients:
1 package (6.4 ounces) mexican-style rice and pasta mix |
2 tablespoons butter |
1-3/4 cups water |
1 can (14-1/2 ounces) diced tomatoes with onions, undrained |
2 cups cubed cooked chicken |
1 jalapeno pepper, seeded and chopped |
Directions:
1. In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Add chicken and jalapeno. Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.
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