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Cheesy Salsa Chicken & Rice

  • Prep Time: 10 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 4 Boneless Skinless Chicken Breast Halves (One & Half Pounds), Cut Into Bite-sized Pieces
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/2 cup Water
  • 6 oz. VELVEETA Pasteurized Prepared Cheese Product, Cut Up
  • 1-1/2 cups Instant White Rice, Uncooked
  • 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.

    KRAFT KITCHENS TIPS

    Keeping It Safe

    Thaw chicken in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth. Safe Food Handling:

    Shortcut

    Substitute 2 pkg. (6 oz. each) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the fresh chicken. Bring chicken breast cuts, salsa, water and VELVEETA to boil in large skillet. Continue as directed.

    RECIPE COURTESY OF KRAFT FOODS

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