Chicken and Rice Wrap (Using Rice-A-Roni)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-5
YIELD: 1 Pot
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • Melt margarine and saute vermicelli mix until golden brown.
  • 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.
  • Stir in beans and corn.
  • Let stand 5 minutes before serving.
  • Serve in warm tortillas with sour cream, grated cheese and avocados on top.
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