Bring together juicy chicken and savory rice in this Cheesy Tex-Mex Chicken & Rice. Cook instant rice and chicken chunks in a cheesy salsa-flavored sauce for an easy and delicious main dish. Try this Cheesy Tex-Mex Chicken & Rice tonight!
10 Min(s) Prep | 20 Min (s) Cook
Makes 4 servings.
10Min(s) Prep 20Min (s) Cook Makes 4 servings.
boneless skinless chicken breasts (1-1/4 lb.), cut into bite-sized pieces
TACO BELL® Thick & Chunky Salsa
VELVEETA, cut up
instant white rice, uncooked
Add to cart
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.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped, for the fresh chicken. Bring chicken breast strips, salsa, water and VELVEETA to boil in large skillet. Continue as directed.
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: