Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
3/4 cup TACO BELL® Thick & Chunky Salsa
1-1/4 cups fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
Stir in rice; sprinkle with cheese.
Simmer, covered, on low heat 5 min.
Substitute 6 oz. VELVEETA®, cut into 1/2-inch cubes, for the cheddar cheese. Stir before serving.
Garnish with lime wedges and fresh cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* 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.