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

Submitted by OceanLuvinGranny

"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."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 1 Pot
• Serves: 4-5

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.

Reviews

[bad kitty 1116]

I got this recipe off the back of the spanish rice flavor Rice-A-Roni box years ago. It's pretty good and makes alot. I have made it several times. I use 1 pound of boneless, skinless chicken breasts , cut into strips and add it in raw with the water, salsa, and seasonings. It cooks right in the skillet with everything else.That is how the recipe I have off the box says to do it. I don't think it would be as good with canned chicken.I add some minced garlic in it too. This recipe is easy and econmical.