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Spanish Rice Chicken I
Spanish Rice Chicken I
  • 1 (6.8 ounce) package Spanish-style rice mix
  • 1 tablespoon butter
  • 2 cups hot water
  • 1 skinless, boneless chicken breast half - cut into cubes
  • 1 cup salsa
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  1. In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.