10-Minute Cheesy Mexican Rice

• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 3/4 cup TACO BELL Thick & Chunky Salsa
• 2 cups instant white rice, uncooked
• 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes

1. Bring combined broth and salsa to boil in medium saucepan.
2. Add rice and VELVEETA; stir.
3. Cover.
4. Remove from heat.
5. Let stand 5 min.
6. Stir until VELVEETA is completely melted and mixture is well blended.

chicken broth, taco, instant white rice, velveeta

Taken from www.kraftrecipes.com/recipes/-17856.aspx (may not work)