I found this recipe on Perdue Short Cuts website. I love using their chicken strips - they are always more tender and juicy than I could do myself! Plus it's a real time-saver.
1 onion, chopped
1 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes, undrained
1 box Spanish rice mix (I use Uncle Ben's Mexican Fiesta)
1 package Perdue Short Cuts Carved Chicken Breast, Southwestern Style
1 cup frozen peas, thawed
1. Heat oil in large non-stick skillet over medium-high heat. Cook onion about 2 minutes, stirring occasionally.
2. Add tomatoes, rice, seasoning packet and water according to package directions. (I usually preheat 2 cups of water in the microwave to speed things up).
3. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
4. Stir in chicken and peas. Increase heat to medium and cook until heated through, about 3 minutes.
4 servings