This skillet supper comes together quickly with leftover chicken and packaged mix. If you don't eat it all, serve it the next day on tortillas with cheese and sour cream. It's just as good both ways.
—Debra Rzodkiewicz, Erie, PA
Prep: 5 min. • Cook: 30 min. Makes: 4 servings
1 pkg. (6.4 oz.) Mexican-style rice and pasta mix
2 Tbsp. butter
13/4 cups water
1 can (141/2 oz.) diced tomatoes with onions, undrained
2 cups cubed cooked chicken
1 jalapeno pepper, seeded and chopped
In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add water, tomatoes and the contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Add chicken and jalapeno. Cover and cook until the rice is tender and the liquid is absorbed, 8-10 minutes.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. • This recipe was tested with Rice-a-Roni rice and pasta mix.
11/2 cups: 385 cal., 12g fat (5g sat. fat), 79mg chol., 1217mg sod., 42g carb. (9g sugars, 2g fiber), 25g pro.