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Main dishes

Taco Chicken

Taco Chicken recipe
photo by:kraft
Wonderful recipe! I don't know which to rave about more the spicy, great flavor or how quick and easy this was to make. It reheated perfectly for lunch the next day. more
posted by
on 1/20/2011
10 min
25 min
6 servings
Magazine Acquisition

What You Need

lb.  boneless skinless chicken breast, cut into bite-sized pieces
cups  water
cups  instant white rice, uncooked
pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
lb.  (8 oz.) Mexican VELVEETA®, cut up
pkg.  (10 oz.) frozen whole kernel corn, thawed
cup  canned black beans, drained, rinsed

Make It

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 min. or until no longer pink.

STIR in water, rice and seasoning mix. Bring to boil. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until water is absorbed.

ADD Mexican VELVEETA, corn and beans; mix well. Cook until VELVEETA is completely melted, stirring frequently.

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

Kraft Kitchens Tips

To quick-thaw frozen corn, microwave for about half the cooking time specified on the package.
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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