Green Chili Chicken & Rice Skillet

• 1/2 cup chopped green peppers
• 1 clove garlic, minced
• 1 tsp. olive oil
• 3/4 cup canned diced tomatoes and green chiles, undrained
• 3/4 cup rinsed canned black beans
• 1 cup water
• 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
• 1-1/2 cups instant brown rice, uncooked
• 1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

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

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

Taken from www.kraftrecipes.com/recipes/green-chili-chicken-rice-skillet-94345.aspx (may not work)