Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until the chicken is cooked through, stirring often.
• Stir 1 1/2 cups picante sauce in the skillet and cook until the mixture is hot and bubbling.
• Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with additional picante sauce, if desired. Fold the tortillas around chicken mixture.
• Heat the broth, water and remaining picante sauce in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes. Fluff the rice with a fork and serve with the fajitas.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halvesor beef sirloin steak, cut into strips
• 2 cups Pace® Picante Sauce
• 8 flour tortilla, warmed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.5 cup water
• 2 cups uncooked instant instant white rice