Mexican Chicken & Rice

• 4 small boneless skinless chicken breasts (1 lb.)
• 3/4 cup TACO BELL Thick & Chunky Salsa
• 1-1/4 cups chicken broth
• 2 cups instant white rice, uncooked
• 1 cup KRAFT Shredded Cheddar Cheese

1. Place chicken in large skillet; top with salsa.
2. Add broth.
3. Bring to boil on medium-high heat; cover.
4. Simmer on medium-low heat 10 min.
5. or until chicken is done (165 degrees F).
6. Stir in rice; sprinkle with cheese.
7. Simmer, covered, on low heat 5 min.

chicken breasts, taco, chicken broth, instant white rice, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-52404.aspx (may not work)