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    Spanish Skillet Supper

    1 tablespoon vegetable oil
    1 pound boneless, skinless chicken breast, cut into 1-inch cubes
    2 cups hot water
    1 package (4.4 ounces) Spanish rice and sauce mix
    2 cups Birds Eye frozen Green Peas
    1/2 teaspoon crushed pepper flakes

    Heat oil in large skillet over medium-high heat. Add chicken; cook and stir until lightly browned, about 5 minutes.

    Add hot water and rice and sauce mix; bring to boil. Reduce heat to medium-low; simmer uncovered, 5 minutes.

    Stir in green peas; increase heat to medium-high. Cover and cook 5 minutes or until peas and rice are tender. Sprinkle with red pepper flakes.

    Makes 4 servings

    This recipe created by Birds Eye.

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