• 6servings
  • 55minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2
MineralsFluorine, Chromium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. oil

  2. 1 broiler-fryer chicken (3 lb.), cut up

  3. 3-1/2 cups water

  4. 2 chicken bouillon cubes

  5. 1-1/2 cups long-grain white rice , uncooked

  6. 1 Tbsp. pureed chipotle peppers in adobo sauce

  7. 4 oz. VELVEETA® , cut up

Instructions Jump to Ingredients ↑

  1. HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until browned on both sides. Remove chicken from skillet; set aside. Drain fat from skillet.

  2. BRING water and bouillon to boil in same skillet on medium-high heat, stirring occasionally. Stir in rice and peppers. Top with the chicken; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180°F).

  3. REMOVE chicken from skillet; cover to keep warm. Add VELVEETA to skillet; cook until melted, stirring occasionally. Return chicken to skillet; cover. Let stand 5 min. before serving.


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