Salsa and Corn Cheesy Chicken Skillet

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tsp. adobo seasoning
• 2 cups instant brown rice, uncooked
• 1 pkg. (10 oz.) frozen corn, thawed
• 1-1/2 cups water
• 1/2 cup TACO BELL Thick & Chunky Salsa, divided
• 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
2. Sprinkle seasoning over chicken.
3. Add chicken to skillet; cook 2 min.
4. on each side.
5. Remove chicken; set aside.
6. Add rice, corn, water and 1/4 cup of the salsa to skillet; stir.
7. Bring to boil.
8. Return chicken to skillet; cover.
9. Reduce heat to medium; cook 6 to 8 min.
10. or until chicken is done (165 degrees F).
11. Remove skillet from heat.
12. Let stand, covered, 5 min.
13. or until rice is tender and liquid is absorbed.
14. Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl.
15. Microwave on HIGH 1 min.
16. ; stir.
17. Microwave 30 sec.
18. to 1 min.
19. or until VELVEETA is melted and mixture is well blended.
20. Serve over the chicken mixture.

chicken breasts, instant brown rice, frozen corn, water, taco, milk

Taken from www.kraftrecipes.com/recipes/salsa-corn-cheesy-chicken-skillet-167494.aspx (may not work)