VELVEETA Curry Chicken

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.), cut into bite-size pieces
• 2 cups instant white rice, uncooked
• 1-1/2 cups water
• 2 tsp. curry powder
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

1. Heat oil in large skillet on medium heat.
2. Add chicken; cook and stir 5 to 6 min.
3. or until no longer pink.
4. Stir in rice, water and curry powder.
5. Bring to boil; cover.
6. Simmer on low heat 6 min., stirring occasionally.
7. Add tomatoes and VELVEETA; cook 5 min.
8. or until heated through and VELVEETA is melted, stirring occasionally.

oil, chicken breasts, instant white rice, water, curry powder, italianstyle diced tomatoes, velveeta

Taken from www.kraftrecipes.com/recipes/velveeta-curry-chicken-148566.aspx (may not work)