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Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Ingredients
2 tablespoons margarine or butter
1 (6.8-ounce) package RICE-A-RONI? Spanish Rice
1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
12 ounces boneless, skinless chicken breast, cut into thin strips (about 3 breasts)
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, optional
Sour cream, optional
-In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.
-Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
-Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. |
Posted by gusterfan on June 3rd, 2005 3:18:49 pm. This eSay has a rating of 1.0 out of 2 votes.| | Dude, you like totally stole this from the ricearoni website. That's copyright infrengement. you're a meanie!
http://www.ricearoni.com/RAR_Recipes/recipe.cfm?recipeid=880
Posted by fiester on June 3rd, 2005 3:23:23 pm |
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