Serve with shredded lettuce and guacamole.

Recipe by Southern Living September 2001

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Yield:
Makes 6 servings
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Ingredients

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Directions

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  • Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.

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  • Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.

  • Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.

  • NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.

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