School Night Chicken Rice Taco Toss

(10 Ratings)
Recipe Yield: 6 Servings


  • 1 (6.9-ounce) package RICE-A-RONIĀ® Chicken Flavor
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 (16-ounce) jar salsa
  • 1 pound boneless, skinless chicken breasts, chopped
  • 1 cup frozen or canned corn, drained
  • 4 cups shredded lettuce
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 2 cups tortilla chips, coarsely broken
  • 1 medium tomato, chopped

Preparation Steps

  1. In large skillet over medium-high heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
  2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
  3. Stir in corn. Cover; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside.
  4. Arrange lettuce on a large serving platter. Top with chicken-rice mixture. Sprinkle with cheese and tortilla chips. Garnish with tomato.