Everyone in the KRAFT KITCHENS loves one-pot recipes and this one is a favourite! Skillet-cooked chicken and rice are topped with a cheesy sauce that gets a kick of flavour from tomato salsa - sounds good, right?
What do I need ?
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.
4 small boneless skinless chicken breasts (1 lb./450 g)
1-3/4 cups water
1-1/2 cups instant brown rice, uncooked
180 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
1/4 cup thick and chunky salsa
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How do I make it ?
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.
Add water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 10 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
Meanwhile, combine Velveeta and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until Velveeta is completely melted and mixture is well blended, stirring after each minute. Serve over chicken and rice.
Kraft Kitchen Tips!
Serve with steamed broccoli florets tossed with Kraft 100% Parmesan Grated Cheese.
Keeping it Safe
Thaw chicken in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 5 g
Cholesterol 90 mg
Sodium 890 mg
Total carbohydrate 31 g
Dietary fibre 2 g
Sugars 5 g
Protein 36 g
Makes 4 servings, 1/4 recipe (276 g) 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.