Cheesy Chipotle Chicken & Rice Dinner

by **baldwindeb** on September 19th 2008, 6:52 pm

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/8 tsp. black pepper
1 chicken bouillon cube
2 cups water
2 cups instant white rice, uncooked
2 Tbsp. pureed chipotle peppers in adobo sauce
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with pepper; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.

ADD bouillon and water to skillet; stir. Bring to boil.

STIR in rice, chipotle peppers and VELVEETA. Top with chicken; cover. Reduce heat to low; cook 5 min. or until rice is tender. Stir rice before serving.