 Easy Chicken & Rice Wraps
Makes 4 servings
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Image © Publications International, Ltd.
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Easy Chicken & Rice Wraps
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Ingredients
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1
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(6.8-ounce) package RICE-A-RONI® Spanish Rice
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2
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tablespoons margarine or butter
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1
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(16-ounce) jar salsa*
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12
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ounces boneless, skinless chicken breasts, cut into thin strips (about 3 breasts)
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1
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cup canned black or red kidney beans, drained and rinsed
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1
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cup frozen or canned corn, drained
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8
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(6-inch) flour tortillas, warmed
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Shredded Cheddar cheese and sour cream (optional)
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*Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.
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Prep Time
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10 minutes
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Cook Time
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30 minutes
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1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
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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.
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3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
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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.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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557
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Total Fat
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11 g
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Cholesterol
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49 mg
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Carbohydrate
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81 g
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Protein
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32 g
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Sodium
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2425 mg
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Printed
from fbnr.com
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