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School Night Chicken Rice Taco Toss
Makes 6 servings
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Ingredients
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1
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(6.9-ounce) package RICE-A-RONI® Chicken Flavor
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2
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tablespoons margarine or butter
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1
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(16-ounce) jar salsa
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1
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pound boneless, skinless chicken breasts, chopped
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1
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cup frozen or canned corn, drained
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4
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cups shredded lettuce
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1/2
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cup (2 ounces) shredded Cheddar cheese
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2
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cups tortilla chips, coarsely broken
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1
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medium tomato, chopped
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Prep Time
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10 minutes
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Cook Time
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30 minutes
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1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
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2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
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3. Stir in corn. Cover; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside.
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4. Arrange lettuce on large serving platter. Top with chicken-rice mixture. Sprinkle with cheese and tortilla chips. Garnish with tomato.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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389
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Total Fat
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13 g
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Cholesterol
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54 mg
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Carbohydrate
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43 g
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Protein
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25 g
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Sodium
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1,614 mg
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