Cheesy Mexican Chicken and Rice

30 4 servings, 1 cup (250 mL) each
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4 servings, 1 cup (250 mL) each

Instant rice and chicken chunks are cooked in a cheesy salsa-flavoured sauce for an easy and delicious main dish.

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What You Need

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Make It

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  • Heat large skillet sprayed with cooking spray on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
  • Add salsa, water and Velveeta; mix well. Bring to boil, stirring constantly; cook and stir on medium-low heat 5 min. or until Velveeta is completely melted and sauce is well blended.
  • Stir in rice; cover. Remove from heat. Let stand 10 min. or until rice is tender and liquid is absorbed. Stir before serving.

Keeping it Safe

If preparing this recipe using frozen chicken, thaw it in the refrigerator, allowing 5 hours per pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.


  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
Calories 350
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 80mg
Sodium 1010mg
Carbohydrate 37g
Dietary fibre 1g
Sugars 5g
Protein 33g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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