Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

VELVEETA® Tex-Mex Chicken & Rice




Source of Recipe


Velveeta


List of Ingredients




1 Tbsp. oil
4 small boneless skinless chicken breast halves (about 1 lb.)
Salt and pepper
1 can (15 oz.) pinto beans, drained
1 can (14-1/2 oz.) chicken broth
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
2 cups MINUTE White Rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

Recipe



HEAT oil in large nonstick skillet on medium-high heat. Add chicken. Season with salt and pepper; cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet.

ADD beans, broth and salsa to skillet; stir. Bring to boil.

STIR in rice and prepared cheese product. Top with chicken; cover. Cook on low heat 5 minutes. Garnish with chopped cilantro.