Ingredients
1 Tbsp. oil
1 chicken bouillon cube
1/8 tsp. black pepper
2 cups water
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut up
Method
Sources
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Large 2-inch ice cubes — slow melting for spirits and cocktails
Large square ice cubes — slow melting for whiskey and cocktails
Fine cheesecloth for straining, cheesemaking, clarifying
Advanced pressure cooker — custom programs, altitude adjustment
Electric pressure cooker for stocks, beans, braising, sterilization
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large 2-inch ice cubes — slow melting for spirits and cocktails
Large square ice cubes — slow melting for whiskey and cocktails
Fine cheesecloth for straining, cheesemaking, clarifying
Advanced pressure cooker — custom programs, altitude adjustment
Electric pressure cooker for stocks, beans, braising, sterilization
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heat oil in large nonstick skillet on medium-high heat. add chicken. sprinkle with pepper; cover. cook 4 min. on each side or until cooked through (170f). remove chicken from skillet; cover to keep warm. add bouillon and water to skillet; stir. bring to boil. stir in rice, chipotle peppers and velveeta. top with chicken; cover. reduce heat to low; cook 5 min. or until rice is tender. stir rice before serving.