Taco Chicken

• 1-1/4 lb. boneless skinless chicken breast, cut into bite-sized pieces
• 2-1/4 cups water
• 1-1/2 cups instant white rice, uncooked
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
• 1/2 lb. (8 oz.) Mexican VELVEETA, cut up
• 1 pkg. (10 oz.) frozen whole kernel corn, thawed
• 1/2 cup canned black beans, drained, rinsed

1. Spray large skillet with cooking spray.
2. Add chicken; cook and stir on medium-high heat 2 min.
3. or until no longer pink.
4. Stir in water, rice and seasoning mix.
5. Bring to boil.
6. Reduce heat to medium-low; cover.
7. Simmer 8 to 10 min.
8. or until water is absorbed.
9. Add Mexican VELVEETA, corn and beans; mix well.
10. Cook until VELVEETA is completely melted, stirring frequently.

boneless skinless chicken breast, water, instant white rice, taco, velveeta, kernel corn, black beans

Taken from www.kraftrecipes.com/recipes/taco-chicken-57597.aspx (may not work)