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Saturday, May 22, 2010

Cheesy Salsa & Chicken with Rice (Monday)

Cheesy Salsa & Chicken with Rice
Servings: 4
Preparation Time: 5 minutes
Start to finish: 20 minutes

Source: Kraft

4 small chicken breast half
1 3/4 cups water
2 cups instant brown rice
1/4 pound VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut 1/2" thick cubes
1/4 cup salsa, thick & chunky

1.    HEAT large nonstick skillet sprayed with cooking spray on medium-high heat.
2.     Add chicken; cook 2 min. on each side. Remove chicken from skillet; set aside.
3.    ADD water and rice to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 5 min. or until chicken is cooked through (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
4.    MEANWHILE, combine VELVEETA and salsa in microwaveable bowl. Microwave on HIGH 2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute. Serve over the chicken and rice.

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