6 strips bacon
1 lb. boneless chicken breast
1 box (7.6 oz.) Old El Paso Mexican rice
1 can (10 oz.) Old El Paso tomatoes & green chilies (1 can tomatoes may be sub. if less spicy hot is to your taste)
1 1/2 c. chicken broth
1 c. frozen peas, rinsed to thaw
Fry bacon in medium skillet; remove from pan and crumble. Brown chicken in bacon fat for 5 minutes on each side. Remove chicken from skillet and dispose of fat.
In skillet, combine rice, seasoning mix, tomatoes and green chilies, bacon and chicken broth. Place chicken on rice mixture, cover and simmer 20 minutes. Sprinkle frozen peas on top of chicken, cover and simmer an additional 5 minutes. Makes 4 servings.
