1 tub (227 g) Philadelphia Jalapeño Cream Cheese Product
3/4 cup milk
1 can (19 fl oz/540 mL) pinto beans, rinsed
1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
1/4 cup chopped fresh cilantro
1 each avocado and tomato, chopped
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How do I make it ?
Toss chicken with half the seasoning mix; place in large skillet sprayed with cooking spray. Add onions; cook on medium heat 6 to 8 min. or until chicken is no longer pink, stirring frequently. (Chicken will not be done.)
Mix water and remaining seasoning mix. Add to chicken in skillet along with the rice; stir. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until water is absorbed and rice is tender.
Add cream cheese product, milk and beans; cook 2 to 3 min. or until cream cheese is completely melted and all ingredients are heated through, stirring frequently.
Sprinkle with shredded cheese; cook, covered, 2 to 3 min. or until melted. Remove from heat.
Top with remaining ingredients.
Kraft Kitchen Tips!
For less heat, substitute 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cut into cubes, for the flavoured cream cheese product
Serve this main dish with a mixed green salad tossed with your favourite Kraft Dressing for a quick-and-tasty weekday meal.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 8 g
Cholesterol 120 mg
Sodium 750 mg
Carbohydrate 48 g
Fibre 7 g
Sugars 6 g
Protein 39 g
6 servings, 1/6 recipe 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.