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
Mexican Rice with Chicken Recipe photo by Taste of Home
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
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.
Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.