Mexican Chicken-Rice Skillet

• 1 cup long-grain white rice, uncooked
• 2 cups fat-free reduced-sodium chicken broth
• 1/2 cup MIRACLE WHIP Light Dressing
• 1 Tbsp. chili powder
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tomato, chopped
• 1/3 cup sliced black olives
• 1/2 cup KRAFT Shredded Cheddar Cheese

1. Combine first 4 ingredients in large skillet sprayed with cooking spray; top with chicken.
2. Bring to boil; cover.
3. Simmer on medium-low heat 25 min.
4. or until chicken is done (165F).
5. Top chicken with tomatoes and olives; cover.
6. Cook 5 min.
7. Remove from heat.
8. Sprinkle with cheese.
9. Let stand 5 min.
10. or until cheese is melted and all liquid is absorbed.

longgrain white rice, chicken broth, miracle whip light dressing, chili powder, chicken breasts, tomato, black olives, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-skillet-182193.aspx (may not work)