Pureed chipotle peppers in adobo sauce and VELVEETA add a spicy-cheesy deliciousness to a chicken and rice skillet.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 broiler-fryer chicken (3 lb.), cut up
3-1/2 cups water
2 chicken bouillon cubes
1-1/2 cups long-grain white rice, uncooked
1 Tbsp. pureed chipotle peppers in adobo sauce
4 oz. VELVEETA, cut up
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Let's Make It
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until browned on both sides. Remove chicken from skillet; set aside. Drain fat from skillet.
Bring water and bouillon to boil in same skillet on medium-high heat, stirring occasionally. Stir in rice and peppers. Top with the chicken; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180°F).
Remove chicken from skillet; cover to keep warm. Add VELVEETA to skillet; cook until melted, stirring occasionally. Return chicken to skillet; cover. Let stand 5 min. before serving.
Garnish with chopped red, green and yellow peppers or fresh cilantro leaves.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* 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.