Tex-Mex Chicken And Rice - cooking recipe

Ingredients

4 small boneless skinless chicken breast halves
1 (15 oz.) can pinto beans, drained
1 (14 1/2 oz.) can chicken broth
1 c. Taco Bell thick 'n chunky salsa
2 c. Minute white rice (uncooked)
1/2 lb. (8 oz.) Velveeta cheese, cut up

Preparation

Spray large skillet with nonstick cooking spray. Add chicken. Cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet. Add beans, broth and salsa to skillet. Stir-fry. Bring to boil. Stir in rice and Velveeta. Top with chicken. Cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving. Makes 4 servings.