Fajita Skillet Supper Recipe

Ingredients
<br>- 1 (6.8 ounce) package RICE-A-RONIĀ® Spanish Rice
<br>- 2 tablespoons margarine
<br>- 1 small onion, cut into thin wedges
<br>- 1 3/4 cups water
<br>- 1 (14.5 ounce) can undrained diced tomatoes
<br>- 3/4 pound boneless, skinless chicken breast halves, sliced into thin strips
<br>- 1 medium green bell pepper, cut into strips
<br>- 1 garlic clove, pressed
<br>- 1/2 cup shredded Mexican cheese blend
<br><p></p>Directions
<br>step 1: In large skillet over medium heat, saute rice-vermicelli mix with margarine and onion until vermicelli is golden brown, stirring frequently.
<br>step 2: Slowly stir in water, seasonings and undrained diced tomatoes.  Stir in chicken, bell pepper and garlic; bring to a boil.
<br>step 3: Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender.  Sprinkle evenly with cheese.
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Ingredients
- 1 (6.8 ounce) package RICE-A-RONIĀ® Spanish Rice
- 2 tablespoons margarine
- 1 small onion, cut into thin wedges
- 1 3/4 cups water
- 1 (14.5 ounce) can undrained diced tomatoes
- 3/4 pound boneless, skinless chicken breast halves, sliced into thin strips
- 1 medium green bell pepper, cut into strips
- 1 garlic clove, pressed
- 1/2 cup shredded Mexican cheese blend

Directions
step 1: In large skillet over medium heat, saute rice-vermicelli mix with margarine and onion until vermicelli is golden brown, stirring frequently.
step 2: Slowly stir in water, seasonings and undrained diced tomatoes. Stir in chicken, bell pepper and garlic; bring to a boil.
step 3: Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Sprinkle evenly with cheese.

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