Cheesy Mexican Chicken

1. 1

   Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.

2. 2

   Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.

3. 3

   Bake at 350u00b0 for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.

4. 4

   NOTE: For testing purposes only, we used Mexican Style Rice-A-Roni.

* Per serving · 4 servings · Values may vary.

No additional tips available.