pound boneless, skinless chicken breasts, cut into 1-inch pieces
1
cup salsa
1
cup frozen or canned corn, drained
1
cup (4 ounces) shredded Cheddar cheese
1
medium tomato, chopped (optional)
Prep Time
5 minutes
Cook Time
30 minutes
1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, chicken, salsa and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15 minutes.
3. Stir in corn. Cover; simmer 5 minutes or until rice is tender and chicken is no longer pink inside. Top with cheese and tomato, if desired. Cover; let stand 5 minutes for cheese to melt.
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