Chicken and Rice Wrap (Using Rice-A-Roni) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Got this from the Rice-a-Roni recipe site. I use Rice-a-Roni quite often in different dishes when I am in a hurry and need to make something faster. Plus, it gives everything a jump start in the flavor departmnet. If you want to make this a vegetarian dish, leave out the chicken and add a can of drained vegetarian Fri-chick in place of the real chicken. Ingredients:
2 tablespoons margarine |
1 (6 7/8 ounce) package rice-a-roni, spanish rice flavor (not the mexican flavor one as its a little different and you need the spanish rice flavor one fo) |
1 (16 ounce) salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained) |
2 cups white chunk chicken from canned tyson chicken |
1 (15 ounce) can can pinto beans, drained |
1 (15 ounce) can corn, drained |
8 (6 inch) flour tortillas, warmed |
shredded cheddar cheese, sour cream and avocado for topping |
Directions:
1. Melt margarine and saute vermicelli mix until golden brown.
2. Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
3. Stir in beans and corn.
4. Let stand 5 minutes before serving.
5. Serve in warm tortillas with sour cream, grated cheese and avocados on top.
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