Cheesy Mexican Chicken and Rice

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup salsa
• 1/2 cup water
• 125 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1-1/3 cups instant white rice, uncooked

1. Heat large skillet sprayed with cooking spray on medium heat.
2. Add chicken; cook and stir 8 to 10 min.
3. or until done.
4. Add salsa, water and Velveeta; mix well.
5. Bring to boil, stirring constantly; cook and stir on medium-low heat 5 min.
6. or until Velveeta is completely melted and sauce is well blended.
7. Stir in rice; cover.
8. Remove from heat.
9. Let stand 10 min.
10. or until rice is tender and liquid is absorbed.
11. Stir before serving.

chicken breasts, salsa, water, instant white rice

Taken from www.kraftrecipes.com/recipes/cheesy-mexican-chicken-rice-178101.aspx (may not work)