Sure, this chicken and rice dish is easy to make. But it's quick, too. (Lucky for you, because you'll be asked to make it often!)
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes and green chiles
1 cup frozen corn
1 Tbsp. lime juice
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 cups hot cooked brown rice
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Let's Make It
Cook chicken in nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm.
Add tomatoes and green chiles, corn and lime juice to same skillet; cook 4 min. or until heated through, stirring frequently.
Return chicken to skillet; cook 1 min. or until heated through. Top with cheese. Serve over rice.
Add 1 minced garlic clove along with the tomatoes.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* 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.