0.3 cup four cheese shredded mexican style kraft finely
0.3 cup knudsen cream sour
4 cups chicken broth fat-free reduced-sodium
2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
2 Tbsp oil
1 small onion chopped
0.3 cup parsley and cilantro fresh
1 poblano chile peeled cut into thin strips
1 pkt. seasoning with cilantro and tomato
0.5 cup classic vegetable blend mixed diced frozen cooked (corn, carrots, peas and cut green beans)
2 cups rice long-grain white uncooked
Equipment
frying pan
sauce pan
blender
Directions
Heat oil in large saucepan.
Add onions and rice; cook and stir 3 min.
Add broth; bring to boil. Cover; simmer on low heat 20 min. or until broth is absorbed.
Blend dressing, parsley and cilantro in blender until smooth.
Mix with 1/3 of the rice; spoon onto ovenproof platter. Cover to keep warm.
Mix contents of seasoning packet with half the remaining rice. Stir in vegetables and bacon; spoon next to green rice on platter. Top remaining rice (in skillet) with remaining ingredients; cover with lid. Cook until cheese is melted. Spoon next to other mounds of rice on platter.
