VELVEETA® TEX-MEX CHICKEN & RICE

VELVEETA® Tex-Mex Chicken & Rice image

This VELVEETA Tex-Mex Chicken & Rice serves four in just 25 minutes. Good thing it's such a cinch to make-you'll likely be asked for it again!

Provided by My Food and Family

Categories Beans

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (15.5 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup TACO BELL® Thick & Chunky Salsa
1/4 tsp. black pepper
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
Stir in rice and VELVEETA; top with chicken. Cover; cook on medium-low heat 5 min. or until rice is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1150 mg, Carbohydrate 64 g, Fiber 8 g, Sugar 5 g, Protein 41 g