Broccoli Spanish Rice & Chicken

(4 servings)

3 or 4 Tablespoons margarine or butter
4 skinless boneless chicken breast halves
1 package (6.8 ounces) Rice-A-Roni Spanish Rice
1 14 and 1/2 ounce can tomatoes or 2 cups chopped fresh tomatoes
1 (10 ounce) package frozen chopped broccoli or 2 cups fresh
1 cup (4 ounces) shredded mozzarella cheese

This recipe requires a large skillet with a lid. An electric fry pan works well to prepare this dish.

Melt the margarine over medium high heat in the large skillet. Add the chicken and cook about 2 minutes on each side or until browned. Remove the browned chicken from the skillet and keep it warm.

Use the same skillet to prepare the Rice-A-Roni Spanish Rice. Sauté the rice-vermicelli mix over medium heat until the vermicelli is golden brown, stirring frequently.

Slowly stir in 2 cups water, contents of seasoning packet, and the tomatoes. Place the browned chicken over the rice mixture. Bring the mixture to a boil.

Cover and reduce the heat to low. Simmer 15 minutes. Add the broccoli.

Cover and simmer 5 more minutes or until liquid is absorbed and chicken is no longer pink inside. Sprinkle with the cheese and serve.