Help satisfy their appetites with this delicious Southwest Cheesy Chicken and Rice Skillet recipe. This Southwest Cheesy Chicken and Rice Skillet is made with spicy jalapeño cream cheese for a little extra heat!
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tub (7.5 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
3/4 cup milk
1 can (15 oz.) pinto beans, rinsed
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro
1 each avocado and tomato, chopped
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Let's Make It
Toss chicken with half the seasoning mix; place in large skillet sprayed with cooking spray. Add onions; cook on medium heat 6 to 8 min. or until chicken is no longer pink, stirring frequently. (Chicken will not be done.)
Mix water and remaining seasoning mix. Add to chicken in skillet along with the rice; stir. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until water is absorbed and rice is tender.
Add cream cheese spread, milk and beans; cook 2 to 3 min. or until cream cheese is completely melted and all ingredients are heated through, stirring frequently.
Sprinkle with shredded cheese; cook, covered, 2 to 3 min. or until melted. Remove from heat.
For less heat, substitute 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into cubes, for the flavored cream cheese spread.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.