Simple Southwest Chicken & Rice

• 4 small boneless skinless chicken breasts (1 lb.)
• 1-1/2 cups water
• 1-1/2 cups instant white rice, uncooked
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 can (11 oz.) whole kernel corn, drained
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Heat large skillet sprayed with cooking spray on medium-high heat.
2. Add chicken; cover skillet with lid.
3. Cook 5 to 7 min.
4. on each side or until chicken is cooked through (165 degrees F).
5. Stir in water, rice, salsa and corn.
6. Bring to boil, stirring occasionally.
7. Cover; remove from heat.
8. Let stand 5 min.
9. Sprinkle with cheese.

chicken breasts, water, instant white rice, taco, kernel corn, four cheese

Taken from www.kraftrecipes.com/recipes/simple-southwest-chicken-rice-144089.aspx (may not work)