Thursday, May 22, 2008

Quick and Easy Spanish Rice Fajitas

1 package 6.8 oz RICE-A-RONI Spanish Rice
2 tablespoons margarine
1 small onion, diced or strips
1-3/4 cups water
1 can 14.5 oz undrained diced tomatoes
3/4 pound boneless, skinless chicken breast halves, diced or strips
1 medium green bell pepper, diced or strips
1 clove garlic, pressed
1/2 cup shredded Mexican cheese blend
Sour cream

In large skillet over medium heat, saute onions and peppers with butter till softened, then add rice-vermicelli mix and garlic, add more butter if needed until golden brown, stirring frequently. Slowly stir in water, packaged seasonings, tomatoes and chicken, bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice and chicken are done. Serve with tortillas and sour cream.


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