This VELVEETA Tex-Mex Chicken and Rice serves four in just 30 minutes. Good thing it's such a cinch to make—you'll likely be asked for it again!
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.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./450 g)
1 can (19 fl oz/540 mL) no-salt-added pinto beans, rinsed
1-3/4 cups 25%-less-sodium chicken broth
1 cup salsa
1/4 tsp. black pepper
2 cups instant white rice, uncooked
170 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro
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How do I make it ?
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). 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. Cover; cook on low heat 5 min. or until chicken is heated through and rice is tender. Sprinkle with cilantro.
Kraft Kitchen Tips!
Substitute 1 chicken bouillon cube or packet, and 1-3/4 cups water for the canned chicken broth.
Prepare using canned black beans or kidney beans.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 5 g
Cholesterol 85 mg
Sodium 1220 mg
Carbohydrate 68 g
Fibre 10 g
Sugars 6 g
Protein 45 g
4 servings, 1/4 recipe (408 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.