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2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican-style rice-and-pasta mix
1 medium green bell pepper, chopped
1 small onion, chopped
2-1/4 cups water
2 (4-1/2-ounce) can RoTel (Mexican-style, stewed) tomatoes and chiles, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
Melt butter in large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion and saute for 6 minutes or until rice mix is lightly browned.
Stir in 2-1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
1 (6.4-ounce) package Mexican-style rice-and-pasta mix
1 medium green bell pepper, chopped
1 small onion, chopped
2-1/4 cups water
2 (4-1/2-ounce) can RoTel (Mexican-style, stewed) tomatoes and chiles, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
Melt butter in large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion and saute for 6 minutes or until rice mix is lightly browned.
Stir in 2-1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
