Spanish Rice Chicken I

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Original recipe makes 6 servings


1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half – cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

  • PREP

    10 mins

  • COOK

    30 mins


    40 mins


  1. In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.


Calories: 162 kcal
Carbohydrates: 27.8 g
Cholesterol: 16 mg
Fat: 2.6 g
Fiber: 2.5 g
Protein: 8.5 g
Sodium: 1140 mg