Cheesy Mexican Chicken & Rice

• 4 boneless skinless chicken breasts (1-1/4 lb.), cut into bite-sized pieces
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/2 cup water
• 6 oz. VELVEETA, cut up
• 1-1/2 cups instant white rice, uncooked

1. Spray large skillet with cooking spray.
2. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
3. Add salsa, water and VELVEETA; mix well.
4. Bring to boil.
5. Stir in rice; cover.
6. Remove from heat.
7. Let stand 7 minutes or until liquid is absorbed and rice is tender.
8. Stir before serving.

chicken breasts, taco, water, velveeta, instant white rice

Taken from www.kraftrecipes.com/recipes/cheesy-mexican-chicken-rice-57275.aspx (may not work)