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Main dishes

Cheesy Salsa Chicken & Rice

Cheesy Salsa Chicken & Rice recipe
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

4
small  boneless skinless chicken breasts (1 lb.)
1-3/4
cups  water
2
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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