~~~~~~ 6 servings ~~~~~~
1 pkg Rice a Roni Spanish Rice
3/4 pound boneless, skinless chicken cubed small (I season mine with paprika, Italian seasoning and granulated garlic or with just taco seasoning.)
1 jar salsa
3/4 jar water
1/2 cup shredded cheese
1. In a large skillet over medium heat, sauté rice-vermicelli mix with 2 tbsp. margarine or butter until vermicelli is golden brown stirring frequently.
2. Slowly stir in water, seasonings and salsa. Stir in chicken.
3. Cover: reduce heat to low simmer 15 to 20 minutes or until rice is tender.
4. Serve with cheese and tortillas, sour cream and guacamole optional.
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