Cheesy Salsa Chicken & Rice

• 4 small boneless skinless chicken breasts (1 lb.)
• 1-3/4 cups water
• 2 cups instant brown rice, uncooked
• 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
• 1/4 cup TACO BELL Thick & Chunky Salsa

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat.
2. Add chicken; cook 2 min.
3. on each side.
4. Remove chicken from skillet; set aside.
5. Add water and rice to skillet; stir.
6. Bring to boil.
7. Return chicken to skillet; cover.
8. Reduce heat to medium; cook 5 min.
9. or until chicken is cooked through (165 degrees F).
10. Remove skillet from heat.
11. Let stand, covered, 5 min.
12. or until rice is tender and liquid is absorbed.
13. Meanwhile, combine VELVEETA and salsa in microwaveable bowl.
14. Microwave on HIGH 2 min.
15. or until VELVEETA is completely melted and mixture is well blended, stirring after each minute.
16. Serve over the chicken and rice.

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

Taken from www.kraftrecipes.com/recipes/cheesy-salsa-chicken-rice-111072.aspx (may not work)