Fajita Skillet Supper | FLVR

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Fajita Skillet Supper

Cook Time:

30 min

Servings:

4

Ingredients

1 package (6.8 ounces) RICE-A-RONI® RICE-A-RONI® Spanish Rice
1 small onion, cut into thin wedges
3/4 pound boneless, skinless chicken breast halves, cut into thin strips
1 medium green bell pepper, cut into strips
1 clove garlic, pressed
1/2 cup (2 ounces) shredded Mexican cheese blend
1 can (14.5 ounces) undrained diced tomatoes
2 tablespoons margarine, butter or spread with no trans fat
1-3/4 cups water

How to make it

1

In large skillet over medium heat, sauté rice-vermicelli mix with 2 Tbsp. margarine and onion until vermicelli is golden brown, stirring frequently.
2

Slowly stir in 1 ¾ cups water, seasonings and 1 can (14.5 ounces) undrained diced tomatoes. Stir in chicken, bell pepper and garlic; bring to a boil.
3

Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Sprinkle evenly with cheese.

RICE-A-RONI® Spanish Rice

RICE-A-RONI® Spanish Rice

RICE-A-RONI® Spanish Rice

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