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Velveeta Tex-mex Chicken & Rice

  • Prep Time: 5 minutes ( Total Time 20 Minutes)
  • Serving Size: 4
  • 1 tablespoon Oil
  • 4 Small Boneless Skinless Chicken Breast Halves (1 Pound)
  • 1 can (15 oz.) Pinto Beans, Drained, Rinsed
  • 1 can (14-1/2 oz.) Chicken Broth
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/4 teaspoon Black Pepper
  • 2 cups Instant White Rice, Uncooked
  • 6 oz. VELVEETA Pasteurized Prepared Cheese Product, Cut Up
  • 1/4 cup Chopped Fresh Cilantro
  • HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet; cover to keep warm.

    ADD beans, broth, salsa and pepper to skillet; stir. Bring to boil.

    STIR in rice and VELVEETA; top with chicken. Reduce heat to low; cover. Cook 5 min. or until rice is tender. Sprinkle with cilantro.

    KRAFT KITCHENS TIPS

    Variation

    Omit oil. Spray skillet with cooking spray before adding chicken.

    Substitute

    Substitute 1 chicken bouillon cube or packet and 1-1/2 cups water for the canned chicken broth.

    RECIPE COURTESY OF KRAFT FOODS