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Salads & sides

10-Minute Cheesy Mexican Rice

10-Minute Cheesy Mexican Rice recipe
photo by:kraft
This is a simple side to use for Mexican night. We use medium salsa & shredded cheese. Adding cooked, diced chicken and corn makes it a quick meal.
posted by
heatherschultz3
on 9/20/2010
time
prep:
10 min
total:
10 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
can  (14.5 oz.) fat-free reduced-sodium chicken broth
3/4
cup  TACO BELL® Thick & Chunky Salsa
2
cups  instant white rice, uncooked
1/4
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes

Make It

BRING combined broth and salsa to boil in medium saucepan.

ADD rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.

STIR until VELVEETA is completely melted and mixture is well blended.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh cilantro just before serving.
How to Cube the VELVEETA
Cut measured amount of VELVEETA into 1/2-inch-thick slices. Then, cut each slice crosswise in both directions to make cubes.
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