Mexican Chicken and Rice Skillet

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1-1/3 cups water
• 1 cup salsa
• 1-1/3 cups instant white rice, uncooked
• 1 can (341 mL) corn, drained
• 1 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 6 to 7 min.
3. on each side or until done (165F).
4. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
5. Add water and salsa to drippings in skillet; stir until blended.
6. Bring to boil.
7. Stir in rice and corn.
8. Top with chicken and cheese; cover.
9. Simmer on low heat 5 min.
10. or until rice is tender.

oil, chicken breasts, water, salsa, instant white rice, corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-skillet-178402.aspx (may not work)