As a busy mom, I love making a meal that I know we can eat on for days! This dish is one of them! This recipe goes along with my Boost from a Box series, and comes from one of my friends. She adapted this recipe from the back of a Rice-a-Roni box.
I'm pretty sure your family will love it, and you will love how easy it is!!
Chicken and Rice Wraps Recipe
2 T. butter
1 (6.8 oz) package of Rice-A-Roni Spanish Rice
1 (16 0z) jar salsa (or 2 cups of fresh tomatoes, or 1 - 14 oz. can tomatoes, undrained and chopped)
About 3 cooked chicken breasts, cut or shredded
1 can of kidney beans
1 can of black beans
1 can of corn
Handful of fresh minced cilantro (optional)
flour tortillias
sour cream
cheddar cheese
1. In large skillet, over medium high heat, melt butter. Saute rice-vermicelli mix until vermicelli is golden brown.
2. Slowly stir in 2 cups of water, the salsa, and seasonings packet. Bring to a boil. Cover, reduce heat to low. Simmer for 15-20 minutes until rice is tender.
3. Stir in chicken, corn, beans, (and cilantro if using it). Cook until heated through.
4. Serve in tortillas with cheese and sour cream if desired.
TIPS:
1. I use 3-4 cups of diced chicken from a whole chicken I make for dinner the night before. If you use 4 cups of chicken you will definitely need to add more water (1/2 c.) and salsa or tomatoes so your mixture will have enough liquid. Really, you can use 2 cups, and use the rest of your chicken for another meal!
2. Don't try to hurry the process along, make sure your rice is cooked first, because it won't cook more after you add all the stuff to it. Crunchy rice is no good... I speak from experience.
3. I added the cilantro, and if you don't have it, don't worry about it, still very, very delicious without it!
4. This is also super yummy used as a hearty dip to eat with chips.
I'm pretty sure your family will love it, and you will love how easy it is!!
Chicken and Rice Wraps Recipe
2 T. butter
1 (6.8 oz) package of Rice-A-Roni Spanish Rice
1 (16 0z) jar salsa (or 2 cups of fresh tomatoes, or 1 - 14 oz. can tomatoes, undrained and chopped)
About 3 cooked chicken breasts, cut or shredded
1 can of kidney beans
1 can of black beans
1 can of corn
Handful of fresh minced cilantro (optional)
flour tortillias
sour cream
cheddar cheese
1. In large skillet, over medium high heat, melt butter. Saute rice-vermicelli mix until vermicelli is golden brown.
2. Slowly stir in 2 cups of water, the salsa, and seasonings packet. Bring to a boil. Cover, reduce heat to low. Simmer for 15-20 minutes until rice is tender.
3. Stir in chicken, corn, beans, (and cilantro if using it). Cook until heated through.
4. Serve in tortillas with cheese and sour cream if desired.
TIPS:
1. I use 3-4 cups of diced chicken from a whole chicken I make for dinner the night before. If you use 4 cups of chicken you will definitely need to add more water (1/2 c.) and salsa or tomatoes so your mixture will have enough liquid. Really, you can use 2 cups, and use the rest of your chicken for another meal!
2. Don't try to hurry the process along, make sure your rice is cooked first, because it won't cook more after you add all the stuff to it. Crunchy rice is no good... I speak from experience.
3. I added the cilantro, and if you don't have it, don't worry about it, still very, very delicious without it!
4. This is also super yummy used as a hearty dip to eat with chips.
No comments:
Post a Comment