VELVEETA chunks and French fried onions give this 30-minute chicken and vegetable skillet its comfort-food creds.
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
2-3/4 cups water
3 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 red pepper, cut into strips
1 pkg. (10 oz.) frozen green beans
1/2 tsp. each black pepper and garlic powder
1/2 cup french-fried onions
Add To Shopping List
Let's Make It
Cook chicken in large nonstick skillet on medium-high heat 2 min. or until no longer pink.
Stir in water. Bring to boil. Add rice; cover. Cook on low heat 10 min.
Add all remaining ingredients except onions; mix well. Cook 5 min. or until VELVEETA is completely melted, stirring occasionally. Sprinkle with onions.
Substitute your favorite frozen vegetable, such as asparagus, sugar snap peas or mixed vegetables, for the green beans.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 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.