School Night Chicken Rice Taco Toss

Ingredients

• 1 (6.9-ounce) package RICE-A-RONI® 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.

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