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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Birds Eye.