OK, you've got chicken breasts and half an hour to get something on the table. How about a Southwestern-style skillet made with salsa, corn and cheddar?
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups instant brown rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (165°F).
Remove chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
Stir in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.