Combine chicken, spanish rice, corn and salsa in a tortilla, top with shredded cheese, and you have a hearty meal for your family.

INGREDIENTS:
2 tablespoons margarine or butter
1 (6.8-ounce) package Spanish Rice
1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
12 ounces boneless, skinless chicken breast, cut into thin strips (about 3 breasts)
1 cup canned black or red kidney beans, drained and rinsed
1 cup frozen or canned corn, drained
8 (6-inch) flour tortillas, warmed
Shredded cheddar cheese, optional
Sour cream, optional    (fat free sour cream for low fat recipe)

PREPARATION:
In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.
Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low.
Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.

Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.