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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. Wil...read more
posted by
nrezich
on 1/20/2011
time
prep:
10 min
total:
25 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1-1/4
lb.  boneless skinless chicken breast, cut into bite-sized pieces
2-1/4
cups  water
1-1/2
cups  instant white rice, uncooked
1
pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1/2
lb.  (8 oz.) Mexican VELVEETA®, cut up
1
pkg.  (10 oz.) frozen whole kernel corn, thawed
1/2
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

Shortcut
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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