Chili Chicken & Rice Skillet

• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
• 1 can (15 oz.) black beans, drained, rinsed
• 2 cups water
• 1 pkg. (12 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
• 2 cups instant brown rice, uncooked
• 3/4 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

1. Cook and stir peppers and garlic in oil in large skillet on medium-high heat 3 min.
2. Add tomatoes, beans and water; mix well.
3. Bring to boil.
4. Stir in chicken and rice.
5. Reduce heat to medium; cover.
6. Simmer 5 min.
7. Remove from heat.
8. Let stand, covered, 5 min.
9. Sprinkle with the cheese.

green pepper, garlic, olive oil, tomatoes, black beans, water, chicken, instant brown rice, milk

Taken from www.kraftrecipes.com/recipes/chili-chicken-rice-skillet-104840.aspx (may not work)