Southwestern Chicken and Rice

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 1 large onion, chopped
• 1 can (15-1/4 oz.) kidney beans, drained, rinsed
• 1-1/2 cups TACO BELL Thick & Chunky Salsa
• 1 cup frozen whole kernel corn, thawed
• 1/2 cup chicken broth
• 1-1/2 cups instant white rice, uncooked

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and onion; cook and stir until chicken is cooked through.
3. Add beans, salsa, corn and broth.
4. Bring to boil.
5. Stir in rice; cover.
6. Remove from heat.
7. Let stand 5 min.

oil, boneless skinless chicken breasts, onion, kidney beans, taco, kernel corn, chicken broth, instant white rice

Taken from www.kraftrecipes.com/recipes/-10336.aspx (may not work)