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Main dishes

Cheesy Chipotle Chicken & Rice Dinner

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