15 Minute Mexican Chicken & Rice Dinner

• 1 Tbsp. oil
• 4 small boneless skinless chicken breast halves (about 1 lb.)
• 2 cups water
• 1 cup TACO BELL Thick & Chunky Salsa
• 2 cups MINUTE White Rice, uncooked
• 1 can (8 oz.) whole kernel corn, drained
• 1 cup KRAFT Shredded Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 4 minutes on each side or until cooked through.
4. Remove chicken from skillet.
5. Stir in water and salsa.
6. Bring to boil.
7. Stir in rice and corn.
8. Top with chicken.
9. Sprinkle chicken with cheese; cover.
10. Cook on low heat 5 minutes.
11. Stir.

oil, chicken, water, taco, white rice, kernel corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/15-minute-mexican-chicken-rice-dinner-50419.aspx (may not work)