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Main dishes

Simple Southwest Chicken & Rice

photo by:kraft
Whole kernel corn and thick, chunky salsa give this simple chicken and rice dish its southwestern cred.
time
prep:
5 min
total:
25 min
servings
total:
4 servings

What You Need

4
small  boneless skinless chicken breasts (1 lb.)
1-1/2
cups  water
1-1/2
cups  instant white rice, uncooked
1
cup  TACO BELL® Thick & Chunky Salsa
1
can  (11 oz.) whole kernel corn, drained
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese

Make It

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF).

STIR in water, rice, salsa and corn. Bring to boil, stirring occasionally. Cover; remove from heat. Let stand 5 min.

SPRINKLE with cheese.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Serve with BREAKSTONE'S or KNUDSEN Sour Cream and a sprinkling of chopped green onions.
Substitute
Use 1-1/2 cups frozen corn, thawed and drained, in place of the canned corn.
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