Prep Time: 10 min.
Total Time: 20 min.
Servings: Makes 4 servings.
Instant rice and chicken chunks are cooked in a cheesy salsa-flavored sauce for an easy and delicious main dish.
What You Need
4 boneless skinless chicken breasts** (1-1/4 lb.), cut into bite-sized pieces
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup water
6 oz. VELVEETA®, cut up
1-1/2 cups instant white rice, uncooked (I’d cut this down to 1 cup rice when cooking for two)
**Note: I use John Soules Foods Grilled Chicken Breast Stripes, family size and cut the strips into bite-size pieces.
Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
Add salsa, water and VELVEETA; mix well. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.
If you want all the nutritional details from Kraft Recipes, CLICK HERE. This recipe is easy and filling enough that I have a hero who suggested this recipe. Sean “Boomer” Donaldson grew up pretty much taking care of himself. He took what he could beg, borrow, or scrounge up and scrambled it up into a one-pan meal. And he likes to…spice things up. Just ask his heroine, Annie. 😉 You can read their story in WOLF MOON, but if you want to get the whole story about how Boomer ended up in Texas with Annie, you’ll want to grab MOONSTRUCK: LIES. Just click on the cover if you want to read about them. The link will take you to page with all the sales channels listed. In the meantime, who likes spicy? Food, people! I’m talking about food!