Southwest Chicken with Corn & Rice

• 2 cups instant white rice, uncooked
• 1 can (14-1/2-oz.) chicken broth
• 1 can (11 oz.) corn with sweet peppers, undrained
• 1/2 cup water
• 1 tsp. chili powder, divided
• 1/3 cup SHAKE 'N BAKE Chicken Coating Mix
• 4 boneless skinless chicken breasts (1-1/4 lb.)
• 1/2 cup KRAFT Shredded Cheddar Cheese

1. Preheat oven to 375F.
2. Mix rice, broth, corn, water and 1/2 tsp.
3. of the chili powder in 13x9-inch baking dish.
4. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp.
5. chili powder; use to evenly coat chicken as directed on package.
6. Place chicken over rice mixture.
7. Bake 30 min.
8. Sprinkle with cheese; bake an additional 5 min.
9. or until cheese is melted and chicken is cooked through (170F).

instant white rice, chicken broth, corn with sweet peppers, water, chili powder, n bake, chicken breasts, cheddar cheese

Taken from www.kraftrecipes.com/recipes/southwest-chicken-corn-rice-63834.aspx (may not work)