Cajun Chicken and Rice

1 (6.8 ounce) package Spanish rice mix

1 tablespoon all-purpose flour

1 teaspoon poultry seasoning

¾ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

2 tablespoons margarine

3 skinless, boneless chicken breast halves, cut into bite size pieces

1 cup mixed nuts

Prepare Spanish rice mix according to package directions. Keep warm.

Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat.

Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice.