Comida Kraft
Recipe Box

Cheesy Chipotle Chicken & Rice Dinner

Prep Time
5
min.
Total Time
25
min.
Servings

4 servings

VELVEETA and pureed chipotle peppers add the cheesy and the spicy to this weeknight-easy chicken and rice dinner.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 410
Total fat 13g
Saturated fat 5g
Cholesterol 90mg
Sodium 720mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 2g
Protein 32g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from My local grocery store did not sell Velveeta, so I substituted sharp cheddar. My local grocery store did not sell Velveeta, so I substituted sharp cheddar. Velveeta would have melted more uniformly and had a smoother texture in the rise, but overall it was delicious! Definitely something a little different to do with chicken!
Date published: 2009-09-14
Rated 5 out of 5 by from being from New Mexico, this chicken dish will be a hit at all the dinner parties and home meals. being from New Mexico, this chicken dish will be a hit at all the dinner parties and home meals. Easy methods of preparation and flavors that blend together make a dish that's worth repeating and sharing with friends and family.
Date published: 2002-05-16
Rated 4 out of 5 by from We really liked this recipe but boy, was it hot! We really liked this recipe but boy, was it hot! We chose not to give it to our young sons. And we really like spicy foods! We'll definitely make this again and may add green peppers and onions next time. Yummy!
Date published: 2007-03-22
Rated 5 out of 5 by from I made this recipe for my 'lunch group' at work and everyone loved it! 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 asking when I will make this again.
Date published: 2006-12-08
Rated 4 out of 5 by from be careful with the chipotles - they can get really hot really quick! be careful with the chipotles - they can get really hot really quick! Great recipe - easy and tasty and not the usual dinner.
Date published: 2004-12-30
Rated 4 out of 5 by from love the rice i use chicken broth instead of water and i dont use the chapotle peppers. love the rice i use chicken broth instead of water and i dont use the chapotle peppers.
Date published: 2008-07-22
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