Easy Chicken & Rice Wraps by Rice-A-Roni
Rate this recipe 4.3/5 (80 Votes)
- 1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
- 2 tablespoons margarine or butter
- 16 ounces salsa**
- 12 ounces boneless, skinless chicken breasts, cut into thin strips
- 1 cup canned black or red kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 8 (6-inch) flour tortillas, warmed
- Shredded Cheddar cheese and sour cream, (optional)
- Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.
1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.
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