Broccoli Spanish Rice & Chicken
(4 servings)
3 or 4 Tablespoons margarine or butter
4 skinless boneless chicken breast halves
1 package (6.8 ounces) Rice-A-Roni Spanish Rice
1 14 and 1/2 ounce can tomatoes or 2 cups chopped fresh tomatoes
1 (10 ounce) package frozen chopped broccoli or 2 cups fresh
1 cup (4 ounces) shredded mozzarella cheese
This recipe requires a large skillet with a lid. An electric fry pan works
well to prepare this dish. Melt the margarine over medium high heat in the
large skillet. Add the chicken and cook about 2 minutes on each side or
until browned. Remove the browned chicken from the skillet and keep it
warm. Use the same skillet to prepare the Rice-A-Roni Spanish Rice. Saute
the rice-vermicelli mix over medium heat until the vermicelli is golden
brown, stirring frequently. Slowly stir in 2 cups water, contents of
seasoning packet, and the tomatoes. Place the browned chicken over the
rice mixture. Bring the mixture to a boil. Cover and reduce the heat to
low. Simmer 15 minutes. Add the broccoli. Cover and simmer 5 more minutes
or until liquid is absorbed and chicken is no longer pink inside. Sprinkle
with the cheese and serve.
Source: <http://www.tasteofamerica.com/one_pot/toa_ez1.html>
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