4 boneless chicken breast 1 - 15 oz. can pinto beans 1 - 14.5 oz. can chicken broth 1 cup thick - chunky salsa 2 cups uncooked Minute Rice 1 - 8oz. pkg. velveeta cheese
Brown chicken on both sides and remove from skillet. Place beans, broth, and salsa in the skillet and bring to a boil. Stir in rice and velveeta cheese that has been cut in chunks and place chicken on top. Cook over medium heat for 5 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.