Island Chicken-Rice Bowl

• 2-1/4 cups chicken broth
• 1 cup long-grain white rice, uncooked
• 1 zucchini, cut lengthwise in half, then crosswise into slices
• 1 cup rinsed canned black beans
• 1/2 cup frozen corn
• 4 small boneless skinless chicken breasts (1 lb.)
• 1/4 tsp. salt
• 1/4 tsp. smoked paprika
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1. Heat greased grill to medium heat.
2. Bring broth to boil in large saucepan on medium-high heat.
3. Stir in rice; cover.
4. Simmer on medium-low heat 10 min.
5. Add zucchini, beans and corn; cook 5 to 7 min.
6. or until rice is tender.
7. Meanwhile, sprinkle chicken with salt and paprika.
8. Grill 12 to 15 min.
9. or until done (165 degrees F), turning after 8 min.
10. Top evenly with 1/4 cup cheese; grill 1 min.
11. or until melted.
12. Slice chicken.
13. Stir remaining cheese into rice mixture; spoon into large shallow bowl.
14. Top with chicken.

chicken broth, longgrain white rice, zucchini, black beans, frozen corn, chicken breasts, salt, paprika, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/island-chicken-rice-bowl-144297.aspx (may not work)