Mexican Chicken & Rice Skillet

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tsp. adobo seasoning
• 1 cup TACO BELL Thick & Chunky Salsa
• 2 cups water
• 2 cups instant brown rice, uncooked
• 1 can (8 oz.) corn with red and green bell peppers, drained
• 1 cup KRAFT Shredded Hot Habanero Cheese

1. Sprinkle chicken with seasoning.
2. Cook, covered, in nonstick skillet 4 to 5 min.
3. on each side or until done (165F).
4. Remove from skillet; cover to keep warm.
5. Add salsa and water to same skillet.
6. Bring to boil.
7. Stir in rice and corn.
8. Top with chicken.
9. Sprinkle chicken with cheese; cover.
10. Cook on low heat 5 min.
11. Stir.

chicken breasts, taco, water, instant brown rice, corn with, cheese

Taken from www.kraftrecipes.com/recipes/mexican-chicken-rice-skillet-183818.aspx (may not work)