15-Minute Mexican Chicken & Rice Dinner

Ingredients

1 Tbsp oil
4 small skinless chicken breasts, boneless, (1 lb.)
2 cups water
1 cup TACO BELL Thick & Chunky Salsa
2 cups instant white rice, uncooked
1 can (8 oz.) whole kernel corn, drained
1 cup KRAFT Shredded Cheddar Cheese

Directions

Heat oil in large nonstick skillet on medium-high heat.
Add chicken; cover.
Cook 4 min.
on each side or until cooked through.
Remove chicken from skillet; cover to keep warm.
Add water and salsa to skillet; stir until well blended.
Bring to boil.
Stir in rice and corn.
Top with chicken; sprinkle with cheese.
Reduce heat to low; cover.
Cook 5 min.
or until rice is tender.