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COMBINE nuts, cinnamon and cumin in large skillet; cook and stir on medium-high heat 3 to 5 min. or until nuts are lightly toasted. Remove from skillet; set aside.
SPRAY skillet with cooking spray. Add chicken; cook 2 to 3 min. on each side or until lightly browned on both sides. Pour enchilada sauce over chicken; cover. Cook on medium heat 8 min. or until chicken is done (165ºF).
ADD chicken broth and water to skillet; bring to boil. Stir in rice, raisins and nut mixture; cover. Remove from heat. Let stand 5 min. Fluff rice with fork.