Broccoli, Spanish Rice, And Chicken

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes per side or until lightly browned. Remove the chicken from the skillet and set aside.

Add the Spanish rice mix to the butter in the skillet and saute until the vermicelli is well browned. Do not let it burn.

Stir in the water and seasoning packet from the rice mix. Mix well. Add the tomatoes and stir.

Place the chicken breasts on top of the rice mixture. Bring the liquid to a boil then cover the skillet and reduce the heat to a low simmer. Let the rice simmer for 15 minutes or until tender.

Add the broccoli to the skillet, sprinkling it around the chicken. Cover the skillet and cook for 5 minutes or until any remaining liquid has been absorbed by the rice, the broccoli is heated, and the chicken is cooked through.

Sprinkle the chicken with the mozzarella cheese. Cover the skillet for 1-2 more minutes or until the cheese has melted.

Serve the broccoli, Spanish rice, and chicken hot.