Pureed chipotle peppers in adobo sauce and VELVEETA add a spicy-cheesy deliciousness to a chicken and rice skillet.
10 Min(s) Prep | 55 Min (s) Cook
Makes 6 servings.
10Min(s) Prep 55Min (s) Cook Makes 6 servings.
whole chicken (3 lb.), cut up
chicken bouillon cubes
long-grain white rice, uncooked
pureed chipotle peppers in adobo sauce
VELVEETA, cut up
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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.
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).
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.
Garnish with chopped red, green and yellow peppers or fresh cilantro leaves.