Italian-style diced tomatoes, VELVEETA and curry powder give this chicken and rice dish superb flavor.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.), cut into bite-size pieces
2 cups instant white rice, uncooked
1-1/2 cups water
2 tsp. curry powder
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink.
Stir in rice, water and curry powder. Bring to boil; cover. Simmer on low heat 6 min., stirring occasionally.
Add tomatoes and VELVEETA; cook 5 min. or until heated through and VELVEETA is melted, stirring occasionally.
Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained for seasoned tomatoes. Add 1/2 cup each chopped green peppers and onions when cooking chicken.
Prepare using 2% Milk VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.