Mexican Skillet Chicken & Rice

• 2 boneless skinless chicken breast halves
• 1 jar TACO BELL Thick & Chunky Salsa
• 1 1/2 cups uncooked MINUTE White Rice
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Toss 2 boneless, skinless chicken breast halves, chopped, with 2 tsp.
2. chili powder.
3. Cook in a large skillet sprayed with no-stick cooking spray until cooked through.
4. Stir in 1 jar (16 oz.)
5. TACO BELL HOME ORIGINALS Thick "N Chunky Salsa and 1 cup water.
6. Bring to boil, Stir in 1 1/2 cups uncooked MINUTE White Rice ; top with 1 shredded cup Colby & Monterey jack cheese.
7. Remove from heat; cover.
8. Let stand 5 minutes.
9. Makes 4 servings.

chicken, taco, cheeses

Taken from www.kraftrecipes.com/recipes/mexican-skillet-chicken-rice-58002.aspx (may not work)