Mexican Rice with Chicken

Mexican Rice with Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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.  Both meals are a big hit.

         Debra Rzodkiewicz                                                                          Erie, Pennsylvania

Mexican Rice with Chicken Recipe

Mexican Rice with Chicken

1 package (6.4 oz.) Mexican-style rice and pasta mix

2 Tbsp. butter

1 ¾ cups water

1 can (14 ½ oz.) diced tomatoes with onions, undrained

2 cups cubed cooked chicken

1 jalapeno pepper, seeded and chopped

 

In a large skillet, cook and stir 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 10 minutes.

Add chicken and jalapeno.  Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed.

4 servings

 

(Recipe for Mexican Rice with Chicken was on www.tasteofhome.com, 2014)