A mild-mannered chicken skillet with rice and VELVEETA kicks up its heels with a little help from chopped chipotle peppers in adobo sauce.
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breast s, cut into bite-sized pieces
1 large red pepper, chopped (about 1-1/4 cups)
2 Tbsp. chopped chipotle peppers in adobo sauce
3 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut up
1/4 cup chopped green onion s
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Let's Make It
Cook and stir chicken and red pepper in large nonstick skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until chicken is cooked through.
Stir in 3 cups water and chipotle peppers. Bring to boil.
Add rice and VELVEETA; mix well. Cover. Reduce heat to low; simmer 5 min. Stir until VELVEETA is completely melted and mixture is well blended. Sprinkle with onions.
Prepare as directed, using 2% Milk VELVEETA.
Serve with a tossed green salad topped with your favorite KRAFT Dressing, such as Light Reduced Fat Ranch.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* 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.