Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tablespoons margarine or butter
- 1 (6.8-ounce) package Spanish Rice
- 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
- 12 ounces boneless, skinless chicken breast, cut into thin strips (about 3 breasts)
- 1 cup canned black or red kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 8 (6-inch) flour tortillas, warmed
- Shredded cheddar cheese, optional
- Sour cream, optional
Preparation:
In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low.
Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. - Kim, forum member