Southwestern Chicken Skillet

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups water
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 pkg. (10 oz.) frozen corn
• 2 cups instant brown rice, uncooked
• 1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 4 min.
4. on each side or until cooked through (165F).
5. Remove chicken from skillet; cover to keep warm.
6. Add water, salsa and corn to skillet; mix well.
7. Bring to boil.
8. Stir in rice.
9. Reduce heat to low; cover.
10. Simmer 5 min.
11. Top rice mixture with the chicken; sprinkle with cheese.
12. Cover; simmer an additional 5 min.
13. or until cheese is melted.

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

Taken from www.kraftrecipes.com/recipes/southwestern-chicken-skillet-94397.aspx (may not work)