VELVEETA Tex-Mex Chicken and Rice

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 can (19 fl oz/540 mL) no-salt-added pinto beans, rinsed
• 1-3/4 cups 25%-less-sodium chicken broth
• 1 cup salsa
• 1/4 tsp. black pepper
• 2 cups instant white rice, uncooked
• 170 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1/4 cup chopped fresh cilantro

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 6 to 7 min.
3. on each side or until done (165 degrees F).
4. Remove chicken from skillet; cover to keep warm.
5. Add beans, broth, salsa and pepper to skillet; stir.
6. Bring to boil.
7. Stir in rice and Velveeta; top with chicken.
8. Cover; cook on low heat 5 min.
9. or until chicken is heated through and rice is tender.
10. Sprinkle with cilantro.

oil, chicken breasts, salsa, black pepper, instant white rice, fresh cilantro

Taken from www.kraftrecipes.com/recipes/velveeta-tex-mex-chicken-rice-190030.aspx (may not work)