Skillet Chicken Chili

• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
• 1 onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 can (28 oz.) diced tomatoes, drained
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 1 each green and red pepper, chopped
• 1 can (15-1/2 oz.) kidney beans, rinsed
• 4 cups hot cooked long-grain white rice
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Cook and stir chicken and onions in large nonstick skillet on medium-high heat 6 min.
2. Stir in tomatoes and seasoning mix.
3. Bring to boil, stirring occasionally.
4. Stir in peppers and beans; cook on medium heat 5 min.
5. or until chicken is done and peppers are crisp-tender, stirring occasionally.
6. Spoon over rice; top with cheese.

boneless skinless chicken thighs, onion, tomatoes, taco, red pepper, kidney beans, hot cooked, four cheese

Taken from www.kraftrecipes.com/recipes/skillet-chicken-chili-177376.aspx (may not work)