Mexican Chicken and Rice

Ingredients:

• 1 lb. Boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup Salsa
• 11⁄2 cup Minute rice, uncooked
• 1 cup Water
• 1 cup Canned or frozen corn
• 1⁄2 cup Light cheddar cheese

Directions:

1. Combine chicken, salsa and water in a large skillet. Bring to boil on high heat, reduce heat to medium and simmer for 10 minutes.
2. Drain and/or rinse corn.
3. Stir in rice and corn and return to boil. Remove from heat and cover. Let stand 5 minutes.
4. Add cheese stir until well blended.
5. Serve immediately.

Notes:
Nutritional information per serving: Protein 33.4g Total fat 9g Carbohydrates 32g Calories 352 Sodium 600mg Cholesterol 69mg