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Ingredients
- 1-1/2 cups instant white rice, uncooked
- 1-1/2 cups hot water
- 1 Tbsp. taco seasoning mix
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 1 each green and red pepper, cut into strips
- 1/2 cup salsa
- 1/2 cup Kraft Tex Mex Shredded Cheese
Preparation
Step 1
Heat oven to 400ºF.
Fold up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and seasoning mix; spoon onto centres of foil. Top with remaining ingredients.
Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x3/4-inch pan.
Bake 30 to 35 min. or until chicken is done (170ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.