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Cheesy Mexican Chicken and Rice
Cheesy Mexican Chicken and Rice

Cheesy Mexican Chicken and Rice

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Cook Minutes 30 Min
Prep : 30 Min
Instant rice and chicken chunks are cooked in a cheesy salsa-flavoured sauce for an easy and delicious main dish.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 cup salsa
1/2 cup water
125 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
1-1/3 cups instant white rice, uncooked
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How do I make it ?
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Step 1
Heat large skillet sprayed with cooking spray on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
Step 2
Add salsa, water and Velveeta; mix well. Bring to boil, stirring constantly; cook and stir on medium-low heat 5 min. or until Velveeta is completely melted and sauce is well blended.
Step 3
Stir in rice; cover. Remove from heat. Let stand 10 min. or until rice is tender and liquid is absorbed. Stir before serving.
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Keeping it Safe
If preparing this recipe using frozen chicken, thaw it in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
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Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 4 g
20 %
Cholesterol 80 mg
Sodium 1010 mg
42 %
Carbohydrate 37 g
Fibre 1 g
Sugars 5 g
Protein 33 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
15 %
Iron
15 %
Servings
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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