Main dishes

Cheesy Salsa Chicken & Rice

photo by:kraft

This was a last minute dinner idea and I loved it. It was very easy to make and very flavorful. I used Mexican style Velveeta and mild salsa and it was very tasty. I wou...read more

posted by

smj7495

on 3/31/2012

time

prep:

5 min

total:

20 min

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.)

1-3/4

cups water

cups instant brown rice, uncooked

1/4

lb. (4 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

1/4

cup TACO BELL® Thick & Chunky Salsa

Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.

ADD water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 5 min. or until chicken is cooked through (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.

MEANWHILE, combine VELVEETA and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Serve over the chicken and rice.

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

Kraft Kitchens Tips

Serving Suggestion

Serve with steamed broccoli florets tossed with KRAFT Grated Parmesan Cheese.

Keeping it Safe

Thaw chicken in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.

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smj7495

posted:3/31/2012

This was a last minute dinner idea and I loved it. It was very easy to make and very flavorful. I used Mexican style Velveeta and mild salsa and it was very tasty. I would definately make this again. Quick, easy, yum!

nicolemcd

posted:8/28/2011

Very easy and Yummy!

a cook

posted:3/30/2011

When I make this recipe I actually make everything separately and add it all together at the end. The chicken always comes out overcooked and dry if I go by the instructions of this recipe and we prefer baked chicken. So, that's what I do with the chicken instead (375 degrees for 20-25 minutes depending on thickness). Then, I boil the rice separately and make the cheese sauce as instructed. The result: very yummy.

jessdfleming

posted:2/12/2010

cheesey!

hasmom27

posted:4/5/2009

it was very good. kids liked it! doubled the cheese & salsa. will make again!

a cook

posted:4/1/2009

I followed the instructions, but the cheese sauce was not spreadable and was difficult to move around the plate. The taste was fine except the chicken was dry.

a cook

posted:10/16/2008

Very Very good!! Served with white rice and corn, the sauce is what made it!!

allied789

posted:10/7/2008

Pretty Good, followed the recipe except I used white rice because that is all I had.