This VELVEETA Tex-Mex Chicken & Rice serves four in just 25 minutes. Good thing it's such a cinch to make—you'll likely be asked for it again!
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (15.5 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup TACO BELL® Thick & Chunky Salsa
1/4 tsp. black pepper
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
Stir in rice and VELVEETA; top with chicken. Cover; cook on medium-low heat 5 min. or until rice is tender. Sprinkle with cilantro.
Omit oil. Spray skillet with cooking spray before adding the chicken.
Substitute 1 chicken bouillon cube or packet and 1-1/2 cups water for the canned chicken broth.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.