30-Minute Bacon, Tomato & Parmesan Rice Skillet

• 1 onion, chopped
• 8 slices OSCAR MAYER Bacon, chopped
• 2 cups cherry tomatoes, halved
• 1 Tbsp. chopped fresh parsley
• 1 can (14-1/2 oz.) chicken broth
• 1-1/4 cups milk
• 2 cups instant white rice, uncooked
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Cook and stir onions and bacon in large skillet on medium heat until bacon is crisp; drain.
2. Return onion mixture to skillet.
3. Add tomatoes and parsley; cook and stir 2 min.
4. Add broth and milk; stir.
5. Bring to boil.
6. Stir in rice; simmer on medium-low heat 5 min.
7. Remove from heat.
8. Stir in cheese; cover.
9. Let stand 5 min.

onion, bacon, cherry tomatoes, parsley, chicken broth, milk, instant white rice, parmesan cheese

Taken from www.kraftrecipes.com/recipes/30-minute-bacon-tomato-parmesan-rice-skillet-156572.aspx (may not work)