Mexican Chicken and Rice Skillet Casserole

• 3 Tbsp. olive oil
• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 1 can (14.5 oz) petite diced tomatoes, drained
• 1 can (15.5 oz.) black beans, drained and rinsed
• 1 cup uncooked instant white rice
• 1/2 cup corn kernels
• 2-1/2 cups chicken stock
• 1 tsp. dried oregano leaves
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 cup KRAFT Shredded Sharp Cheddar Cheese with a TOUCH OF PHILADELPHIA

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
2. Add the chicken to the pan and cook until just beginning to brown, around 3-4 minutes.
3. Remove from the pan and set aside.
4. Pour the remaining tablespoon of olive oil into the skillet.
5. Add the onion and bell pepper; season.
6. Cook for 2-3 minutes, stirring frequently, until the onions begin to soften.
7. Add the garlic and cook for 30 seconds more.
8. Add the browned chicken, tomatoes, black beans, rice, corn, chicken stock, oregano, cumin, chili powder, and salt to the skillet, scraping the brown bits from the bottom of the pan.
9. Bring to a simmer, cover, and reduce heat to low.
10. Simmer for 20 minutes.
11. Take the pan off of the heat, remove the lid, and top the casserole with the shredded cheese.
12. Serve when the cheese has melted.

olive oil, boneless skinless chicken breasts, red onion, bell pepper, clove garlic, tomatoes, black beans, white rice, corn kernels, chicken stock, oregano, ground cumin, chili powder, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-skillet-casserole-184581.aspx (may not work)