S p a n i s h R i c e

Denise Mower

1 box of rice a roni spanish rice

1 can of diced tomatoes

2 tablespoons of margarine or butter (whichever is preferred)

1- 2 pounds of boneless skinless chicken (chopped), optional 2 cups of frozen corn

1. Cook chicken in a skillet with a teaspoon of oil (olive oil is best for the heart, but any is okay and even nonstick spray works too.) Set aside once chicken is done.

2. Follow directions on the box of Rice-a-roni (Melt butter in skillet add rice/vermicelli and cook on medium high until vermicelli is golden brown add can of tomatoes and required amount of water, add flavor pouch and mix well.

3. Add frozen corn and cooked chicken. After it comes to a boil, lower to low heat setting and cover. Stir often.

4. Takes about 15 to 20 minutes.

Notes: If you don’t like jalapenos, you can remove them from the flavor pouch prior to adding to dish, I did that alot when I was pregnant! The dish still tastes great. This is a good leftover that can be warmed up the microwave easily. Print Recipe