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Cheesy Mexican Chicken & Rice
Cheesy Mexican Chicken & Rice

Cheesy Mexican Chicken & Rice

20 Min(s)
10 Min(s) Prep
10 Min(s) Cook
Instant rice and chicken chunks are cooked in a cheesy salsa-flavored sauce for an easy and delicious main dish.
What You Need
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4 servings
Original recipe yields 4 servings
4 boneless skinless chicken breasts (1-1/4 lb.), cut into bite-sized pieces
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup water
6 oz. VELVEETA, cut up
1-1/2 cups instant white rice, uncooked
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Let's Make It
1
Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
2
Add salsa, water and VELVEETA; mix well. Bring to boil.
3
Stir in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.
Kitchen Tips
Tip 1
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped, for the fresh chicken. Bring chicken breast strips, salsa, water and VELVEETA to boil in large skillet. Continue as directed.
Tip 2
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. Safe Food Handling:
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 1160mg
50%
Total Carbohydrates 36g
13%
Dietary Fibers 0g
Sugars 5g
10%
Protein 40g
80%
Vitamin A
15%
Vitamin C
4%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 4 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.
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