Cheesy Chipotle Chicken & Rice

• 1 Tbsp. oil
• 1 broiler-fryer chicken (3 lb.), cut up Safeway 1 lb For $1.99 thru 02/09
• 3-1/2 cups water
• 2 chicken bouillon cubes
• 1-1/2 cups long-grain white rice, uncooked
• 1 Tbsp. pureed chipotle peppers in adobo sauce
• 4 oz. VELVEETA, cut up

1. Heat oil in large nonstick skillet on medium heat.
2. Add chicken; cook 5 to 7 min.
3. on each side or until browned on both sides.
4. Remove chicken from skillet; set aside.
5. Drain fat from skillet.
6. Bring water and bouillon to boil in same skillet on medium-high heat, stirring occasionally.
7. Stir in rice and peppers.
8. Top with the chicken; cover.
9. Reduce heat to medium-low; simmer 20 min.
10. or until chicken is cooked through (180F).
11. Remove chicken from skillet; cover to keep warm.
12. Add VELVEETA to skillet; cook until melted, stirring occasionally.
13. Return chicken to skillet; cover.
14. Let stand 5 min.
15. before serving.

oil, chicken, water, chicken bouillon cubes, longgrain white rice, peppers, velveeta

Taken from www.kraftrecipes.com/recipes/cheesy-chipotle-chicken-rice-55581.aspx (may not work)