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)