One-Pan Tex-Mex Chicken & Rice

• 1/2 cup KRAFT Zesty Italian Dressing
• 1 Tbsp. ground cumin
• 1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
• 1 red onion, slivered
• 1 green pepper, cut into strips
• 1-1/2 cups instant white rice, uncooked
• 1 cup water
• 3/4 cup TACO BELL Mild Sauce
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Mix dressing and cumin until blended.
2. Heat half the dressing mixture in large skillet on medium heat.
3. Add chicken; cook and stir 8 to 10 min.
4. or until done.
5. Add vegetables and remaining dressing mixture; stir.
6. Cook 2 to 4 min.
7. or until vegetables are crisp-tender, stirring frequently.
8. Stir in rice and water; bring to boil.
9. Add TACO BELL Sauce; mix well.
10. Top with cheese.
11. Remove from heat; cover.
12. Let stand 5 min.

italian dressing, ground cumin, boneless skinless chicken breasts, red onion, green pepper, instant white rice, water, taco, four cheese

Taken from www.kraftrecipes.com/recipes/one-pan-tex-mex-chicken-rice-147813.aspx (may not work)