Southwestern Chicken Skillet

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb./500 g)
• 1-1/2 cups water
• 1-1/2 cups frozen mixed vegetables (carrots, peas and corn)
• 1 cup salsa
• 1-1/2 cups instant white rice, uncooked
• 1/4 cup Cracker Barrel Shredded Light Double Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 4 min.
3. on each side or until cooked through (170F).
4. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
5. Add water, vegetables and salsa to drippings in skillet; stir.
6. Bring to boil.
7. Stir in rice.
8. Reduce heat to low; cover.
9. Simmer 5 min.
10. Top with the chicken; sprinkle with cheese.
11. Cover; cook 5 min.
12. or until cheese is melted.

oil, chicken breasts, water, carrots, salsa, instant white rice, cheddar cheese

Taken from www.kraftrecipes.com/recipes/southwestern-chicken-skillet-94861.aspx (may not work)