Tex-Mex Chicken Rice Casserole

• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1 onion, chopped
• 1 cup long-grain white rice, uncooked
• 1 Tbsp. TACO BELL Taco Seasoning Mix
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1 cup water
• 2 cups chopped cooked chicken
• 2 tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 2 fresh jalapeno peppers, seeded, chopped
• 1/8 tsp. black pepper
• 3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

1. Heat oven to 425F.
2. Heat dressing in large saucepan on medium.
3. Add onions; cook and stir 4 to 5 min.
4. or until crisp-tender.
5. Stir in rice and taco seasoning; cook and stir 2 min.
6. Add broth and water; stir.
7. Bring to boil; cover.
8. Simmer 20 min or until rice is tender, stirring occasionally.
9. Stir in all remaining ingredients except cheese.
10. Spoon into 2-qt.
11. casserole sprayed with cooking spray.
12. Bake 20 min.
13. or until heated through.
14. Top with cheese; let stand 5 min.
15. or until melted.

italian dressing, onion, longgrain white rice, taco, chicken broth, water, chicken, tomatoes, fresh cilantro, jalapeno peppers, black pepper, milk

Taken from www.kraftrecipes.com/recipes/tex-mex-chicken-rice-casserole-183766.aspx (may not work)