Chicken and rice are the stars of this skillet, but it gets its true Mexican flavor thanks to adobo seasoning, chunky salsa and habanero-studded cheese.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 tsp. adobo seasoning
1 cup TACO BELL® Thick & Chunky Salsa
2 cups water
2 cups instant brown rice, uncooked
1 can (8 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Shredded Hot Habanero Cheese
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Let's Make It
Sprinkle chicken with seasoning. Cook, covered, in nonstick skillet 4 to 5 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
Add salsa and water to same skillet. Bring to boil.
Stir in rice and corn. Top with chicken. Sprinkle chicken with cheese; cover. Cook on low heat 5 min. Stir.
Substitute 4 (1/2-inch-thick) boneless pork chops (1 lb.) for the chicken breasts, increasing cooking time to 6 min. on each side or until done (145°F).
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 48g
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.