cup canned black or red kidney beans, drained and rinsed
1
cup frozen or canned corn, drained
8
(6-inch) flour tortillas, warmed
Shredded Cheddar cheese and sour cream (optional)
*Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.
Prep Time
10 minutes
Cook Time
30 minutes
1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
Tip
To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.
Click here for printable version
