Chicken Tenderloins And Veggies

• 1 1/2 lbs chicken tenderloins, 3/4 inch thick each
• 3 tablespoons margarine
• 1 (6 1/4 ounce) box Rice-A-Roni, fried rice and seasoning packet
• 2 1/2 cups water
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped red sweet bell pepper
• 1 (10 ounce) package frozen broccoli spears, thawed
• 1 (10 ounce) package frozen corn, thawed

1. In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
2. In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
3. Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
4. Spoon into sprayed 9x13 inch baking dish.
5. Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.

chicken, margarine, rice, water, cayenne pepper, red sweet bell pepper, broccoli, frozen corn

Taken from www.food.com/recipe/chicken-tenderloins-and-veggies-326544 (may not work)