Cheesy Chipotle Chicken & Rice

Ingredients

• 3 lb broiler-fryer chicken 
• 2  chicken bouillon cubes 
• 1 Tbsp chipotle peppers in adobo sauce pureed
• 1 Tbsp oil 
• 3.5 cups water 
• 1.5 cups rice long-grain white uncooked
• 4 oz velveetaâ® 
• 4 oz velveetaâ® 

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet on medium heat.
2. Add chicken; cook 5 to 7 min. on each side or until browned on both sides.
3. Remove chicken from skillet; set aside.
4. Drain fat from skillet.
5. Bring water and bouillon to boil in same skillet on medium-high heat, stirring occasionally. Stir in rice and peppers. Top with the chicken; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180F).
6. Remove chicken from skillet; cover to keep warm.
7. Add VELVEETA to skillet; cook until melted, stirring occasionally. Return chicken to skillet; cover.
8. Let stand 5 min. before serving.