Whole kernel corn and thick, chunky salsa give this simple chicken and rice dish its southwestern cred.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
Serve with BREAKSTONE'S or KNUDSEN Sour Cream and a sprinkling of chopped green onions.
Use 1-1/2 cups frozen corn, thawed and drained, in place of the canned corn.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* 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.