Mexican Rice with Chicken
TOTAL TIME: Prep: 5 min. Cook: 30 min.
YIELD: 4 servings.
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 were a hit. —Debra Rzodkiewicz, Erie, Pennsylvania
Ingredients
-
1 package (6.4 ounces) Mexican-style rice and pasta mix
-
2 tablespoons butter
-
1-3/4 cups water
-
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
-
2 cups cubed cooked chicken
-
1 jalapeno pepper, seeded and chopped
Directions
-
1.
In a large skillet, cook and stir rice and 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 for 10 minutes.
-
2.
Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.
Nutrition Facts
1-1/2 cups: 385 calories, 12g fat (5g saturated fat), 79mg cholesterol, 1217mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC