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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat bottom of skillet with oil. | 2. Add chicken. Cook approximately 10-15 minutes on med-hi heat or until chicken is white clear through. Set aside. | 3. 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). | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
velveeta mexican cheese	1/2		cubed	12.6083	0.0	2.805	0.0708
chicken breast	4		skinless cubed	3120.7192	0.0	378.2965	167.8294
cream	2	cups	sour fat free	1584.0	31.92	17.424	166.46400000000003
rice	4	cups		2715.8	564.25	55.79600000000001	23.68
water	3 1/2	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	3			12.6083	0.0	2.805	0.0708
extra virgin olive oil	1	tablespoon		12.6083	0.0	2.805	0.0708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.