VELVEETA Tex-Mex Chicken and Rice

30 4 servings, 1/4 recipe (408 g) each
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4 servings, 1/4 recipe (408 g) each

This VELVEETA Tex-Mex Chicken and Rice serves four in just 30 minutes. Good thing it's such a cinch to make—you'll likely be asked for it again!

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
  • Stir in rice and Velveeta; top with chicken. Cover; cook on low heat 5 min. or until chicken is heated through and rice is tender. Sprinkle with cilantro.


Substitute 1 chicken bouillon cube or packet, and 1-3/4 cups water for the canned chicken broth.


Prepare using canned black beans or kidney beans.


  • 4 servings, 1/4 recipe (408 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (408 g) each
Calories 590
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 85mg
Sodium 1220mg
Carbohydrate 68g
Dietary fibre 10g
Sugars 6g
Protein 45g
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 25 %DV
Iron 45 %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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