Mexican Velveeta Chicken And Rice - cooking recipe

Ingredients

1/2 lb Velveeta Mexican cheese, cubed
4 skinless chicken breasts, cubed
2 cups fat free sour cream
4 cups instant rice
3 1/2 cups water
3 chicken bouillon cubes
1 tablespoon extra virgin olive oil

Preparation

Coat bottom of skillet with oil.
Add chicken. Cook approximately 10-15 minutes on med-hi heat or until chicken is white clear through. Set aside.
Boil the water with bouillon until cubes are dissolved, then add rice. Remove from heat and cover 5 mins or until rice is set. (If there is any excess water, this is okay. Leave in for mixing).
Transfer chicken and rice to a large stock pot. Add velveeta cubes and sour cream. Mix well. Over medium heat, stir frequently to prevent sticking on the bottom until cheese is no longer lumpy. Serve hot. Refridgerate leftovers. REHEAT WELL.