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Mexican Chicken & Rice Skillet
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Mexican Chicken & Rice Skillet

15 Minutes
5 Min Prep
15 Min Cook
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
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4 servings
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
1
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.
2
Add salsa and water to same skillet. Bring to boil.
3
Stir in rice and corn. Top with chicken. Sprinkle chicken with cheese; cover. Cook on low heat 5 min. Stir.
Kitchen Tips
Substitute
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).
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 1100mg
48%
Total Carbohydrates 48g
17%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 36g
72%
Vitamin A
15%
Vitamin C
6%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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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