VELVEETA Tex-Mex Chicken & Rice

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 can (15 oz.) pinto beans, drained, rinsed
• 1 can (14-1/2 oz.) chicken broth
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/4 tsp. black pepper
• 2 cups instant white rice, uncooked
• 6 oz. VELVEETA, cut up
• 1/4 cup chopped cilantro

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 4 min.
4. on each side or until cooked through.
5. Remove chicken from skillet; cover to keep warm.
6. Add beans, broth, salsa and pepper to skillet; stir.
7. Bring to boil.
8. Stir in rice and VELVEETA; top with chicken.
9. Reduce heat to low; cover.
10. Cook 5 min.
11. or until rice is tender.
12. Sprinkle with cilantro.

oil, chicken breasts, pinto beans, chicken broth, taco, black pepper, instant white rice, velveeta, cilantro

Taken from www.kraftrecipes.com/recipes/-17860.aspx (may not work)