Instant rice, taco seasoning and quick-cooking chicken breasts make this corn-and-bean-topped skillet a super-quick dish for six.
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breast, cut into bite-sized pieces
2-1/4 cups water
1-1/2 cups instant white rice, uncooked
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1/2 lb. (8 oz.) Mexican VELVEETA®, cut up
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1/2 cup canned black beans, drained, rinsed
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Let's Make It
Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 min. or until no longer pink.
Stir in water, rice and seasoning mix. Bring to boil. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until water is absorbed.
Add Mexican VELVEETA, corn and beans; mix well. Cook until VELVEETA is completely melted, stirring frequently.
To quick-thaw frozen corn, microwave for about half the cooking time specified on the package.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 3g
* 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.