Chicken and Rice Taco Toss

Chicken and Rice Taco Toss

1 pkg. Rice-a-Roni chicken flavor rice
2 tablespoons margarine or butter
1 (16 oz.) jar salsa
1 lb. boneless, skinless chicken breasts, chopped
1 c. frozen or canned corn, drained
4 c. shredded lettace
1/2 c. (2 oz) shredded cheddar cheese
2 c. tortilla chips, coarsely broken
1 med. tomato, chopped

In a large skillet over medium-high heat, saute rice-vermicelli mix
with margarine until vermicelli is golden brown.

Slowly stir in 2 cups water, salsa, chicken, and special seasonings.
Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.

Stir in corn. Cover and simmer another 5 to 10 minutes or until rice
is tender and chicken is no longer pink inside.

Top rice mixture with cheese and tortilla chips. Garnish with tomato
and lettace.

Serves 6