1. Sprinkle chicken with paprika and black pepper; set aside. In large skillet over medium heat, melt 1 tablespoon margarine. Add chicken; cook 2 minutes on each side. Remove from skillet; set aside.
2. In same skillet over medium heat, sauté rice-vermicelli mix with remaining 1 tablespoon margarine until vermicelli is golden brown.
3. Slowly stir in 2 cups water, lemon juice and Special Seasonings; bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.
4. Stir in bell pepper. Cover; cook 5 minutes or until rice is tender and chicken is no longer pink inside.
Tip
No lemon juice in the house? Try orange juice.
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