Santa Fe Chicken & Rice

• 1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips (about 2-1/2 cups)
• 1 can (15 oz.) black beans, drained, rinsed
• 1 can (15 oz.) corn, drained
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 2 cups hot cooked rice
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 green onion, sliced

1. Combine chicken, beans, corn and salsa in saucepan; cook on medium heat 5 min.
2. or until heated through, stirring occasionally.
3. Spoon over rice.
4. Top with cheese and onions.

chicken, black beans, corn, taco, rice, cheddar cheese, green onion

Taken from www.kraftrecipes.com/recipes/-24009.aspx (may not work)