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Cheesy Salsa Chicken & Rice

  • Prep Time: 10 Minutes (Total Time: 20 Minutes)
  • Serving Size: 4
  • 4 Boneless Skinless Chicken Breast Halves (One & Half Pounds), Cut Into Bite-sized Pieces
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/2 cup Water
  • 6 oz. VELVEETA Pasteurized Prepared Cheese Product, Cut Up
  • 1-1/2 cups Instant White Rice, Uncooked
  • SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.

    ADD salsa, water and VELVEETA; mix well. Bring to boil.

    STIR in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.


    Keeping It Safe

    Thaw chicken in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth. Safe Food Handling:


    Substitute 2 pkg. (6 oz. each) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the fresh chicken. Bring chicken breast cuts, salsa, water and VELVEETA to boil in large skillet. Continue as directed.


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