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Main dishes

Cheesy Chipotle Chicken & Rice Dinner

photo by:kraft
I made this recipe for my 'lunch group' at work and everyone loved it! It is so quick and easy to make. The heat from the chipotle peppers was just right and they keep as...read more
posted by
utdreamr32
on 12/8/2006
time
prep:
5 min
total:
25 min
servings
total:
4 servings
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What You Need

1
Tbsp.  oil
4
small  boneless skinless chicken breasts (1 lb.)
1/8
tsp.  black pepper
1
 chicken bouillon cube
2
cups  water
2
cups  instant white rice, uncooked
2
Tbsp.  pureed chipotle peppers in adobo sauce
1/4
lb.  (4 oz.) VELVEETA®, cut up

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with pepper; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.

ADD bouillon and water to skillet; stir. Bring to boil.

STIR in rice, chipotle peppers and VELVEETA. Top with chicken; cover. Reduce heat to low; cook 5 min. or until rice is tender. Stir rice before serving.

Kraft Kitchens Tips

Substitute
Substitute milk for the water.
Cuban Chicken & Rice Dinner
Omit chipotle peppers and VELVEETA®. Prepare as directed, cooking 3 minced cloves of garlic in hot oil along with the chicken. Add 1 tsp. dried oregano leaves and 1 drained and chopped jar (5 oz.) stuffed green olives (about 1 cup) along with the bouillon and water.
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