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Prep 45min
Total45min
Servings8
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Ingredients
2 1/4
cups hot water
1
box Chicken Helper™ chicken fried rice
3
cups coleslaw blend (from 1-lb bag)
2
cups cubed (1/4 to 1/2 inch) deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2
medium red bell pepper, cut into thin strips
1
tablespoon vegetable oil
2
eggs
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4
cup sliced green onions (4 medium)
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Steps
1
In 12-inch skillet, place hot water, seasoning mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is absorbed. If not absorbed, increase heat to medium, and cook uncovered 2 minutes longer.
2
Increase heat to medium. Stir in coleslaw blend, chicken and bell pepper. Push rice mixture to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice mixture.
3
Heat tortillas as directed on package. Spoon about 3/4 cup rice mixture down center of each tortilla; sprinkle with green onions. Roll up.
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You can use uncooked chicken breasts instead of the rotisserie chicken. Heat 2 tablespoons vegetable oil in skillet; add 2 cups cubed (1/4 to 1/2 inch) boneless skinless chicken breasts. Cook about 3 minutes, stirring occasionally, until outsides turn white. Continue with recipe as written—except omit rotisserie chicken.
Broccoli-coleslaw blend, a combination of shredded broccoli, red cabbage and carrots, can be substituted for the coleslaw blend.
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