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Simple Southwest Chicken & Rice
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Simple Southwest Chicken & Rice

25 Minutes
5 Min Prep
25 Min Cook
Whole kernel corn and thick, chunky salsa give this simple chicken and rice dish its southwestern cred.
What You Need
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4 servings
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups water
1-1/2 cups instant white rice, uncooked
1 cup TACO BELL® Thick & Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
1
Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF).
2
Stir in water, rice, salsa and corn. Bring to boil, stirring occasionally. Cover; remove from heat. Let stand 5 min.
3
Sprinkle with cheese.
Kitchen Tips
Special Extra
Serve with BREAKSTONE'S or KNUDSEN Sour Cream and a sprinkling of chopped green onions.
Substitute
Use 1-1/2 cups frozen corn, thawed and drained, in place of the canned corn.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 790mg
34%
Total Carbohydrates 43g
16%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 35g
70%
Vitamin A
15%
Vitamin C
10%
Calcium
20%
Iron
20%
* 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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