15-Minute Mexican Chicken & Rice Dinner

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups water
• 1 cup TACO BELL Thick & Chunky Salsa
• 2 cups instant white rice, uncooked
• 1 can (8 oz.) whole kernel corn, drained
• 1 cup KRAFT Shredded Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 4 min.
4. on each side or until cooked through.
5. Remove chicken from skillet; cover to keep warm.
6. Add water and salsa to skillet; stir until well blended.
7. Bring to boil.
8. Stir in rice and corn.
9. Top with chicken; sprinkle with cheese.
10. Reduce heat to low; cover.
11. Cook 5 min.
12. or until rice is tender.

oil, chicken breasts, water, taco, instant white rice, kernel corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/15-minute-mexican-chicken-rice-dinner-50418.aspx (may not work)