Salsa Chicken and Rice Skillet

Ingredients

• 1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
• 2 tablespoons margarine, butter or spread with no trans fat
• 1 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)

Preparation Steps

1. In large skillet over medium heat, saute 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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