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Main dishes

VELVEETA Chipotle Chicken Skillet

photo by:kraft
A mild-mannered chicken skillet with rice and VELVEETA kicks up its heels with a little help from chopped chipotle peppers in adobo sauce.
10 min
25 min
6 servings, 1-1/4 cups each
Magazine Acquisition

What You Need

lb.  boneless skinless chicken breasts, cut into bite-sized pieces
large  red pepper, chopped (about 1-1/4 cups)
Tbsp.  chopped chipotle peppers in adobo sauce
cups  instant white rice, uncooked
lb.  (8 oz.) VELVEETA®, cut up
cup  chopped green onions

Make It

COOK and stir chicken and red pepper in large nonstick skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until chicken is cooked through.

STIR in 3 cups water and chipotle peppers. Bring to boil.

ADD rice and VELVEETA; mix well. Cover. Reduce heat to low; simmer 5 min. Stir until VELVEETA is completely melted and mixture is well blended. Sprinkle with onions.

Kraft Kitchens Tips

Prepare as directed, using 2% Milk VELVEETA.
Serving Suggestion
Serve with a tossed green salad topped with your favorite KRAFT Dressing, such as Light Reduced Fat Ranch.
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