Chicken Mexicana

• 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/2 cup KRAFT Mexican Style Shredded Cheese
• 1/4 cup sliced black olives
• 2 cups hot cooked instant brown rice
• 1 Tbsp. chopped cilantro

1. Mix chicken strips and salsa in medium skillet.
2. Cook on medium heat 4 min.
3. or until heated through, stirring occasionally.
4. Add cheese and olives; cover.
5. Cook 1 min.
6. or until cheese is melted.
7. Serve over rice; sprinkle with cilantro.

chicken, taco, cheese, black olives, brown rice, cilantro

Taken from www.kraftrecipes.com/recipes/-18014.aspx (may not work)