Ingredients:
4 boneless skinless chicken breast halves, coarsely chopped ( about 1-1/4 lb.)
2 tablespoons oil
3 cups premium long-grain minute rice, cooked
1 (14 1/2 ounce) cans whole tomatoes, drained chopped
1 (8 ounce) jars chunky salsa
1 cup shredded kraft natural sharp cheddar cheese ( 4 oz.)
Directions:
Cook chicken in skillet in hot oil 4 to 5 minutes or until browned.
Stir in rice, tomatoes and salsa.
Reduce heat to low; cover.
Simmer 8 to 10 minutes or until chicken is cooked through.
Sprinkle with shredded cheese.
Continue cooking about 3 minutes or until cheese is melted.
Servings: 4
Time preparation: 20 min.
Time total: 38 min.