Tex Mex Chicken and Rice

• 1 lb boneless skinless chicken breast half (4 small)
• 15 ounces pinto beans, drained or 1 12 cups cooked pinto beans
• 14 ounces chicken broth
• 1 cup Taco Bell Home Originals thick 'n chunky salsa
• 2 cups MINUTE White Rice, uncooked
• 8 ounces Velveeta cheese, cut up

1. Spray large skillet with no stick cooking spray.
2. Add chicken; cover.
3. Cook on medium-high heat 4 minutes on each side or until cooked through.
4. Remove chicken from skillet.
5. Add beans, broth and salsa to skillet; stir.
6. Bring to boil.
7. Stir in rice and velveeta.
8. Top with chicken; cover.
9. Cook on low heat 5 minutes.
10. Sprinkle with chopped cilantro, if desired, before serving.

chicken breast, pinto beans, chicken broth, taco, white rice, velveeta cheese

Taken from www.food.com/recipe/tex-mex-chicken-and-rice-331294 (may not work)