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 breast halves (1 lb.)
• 1 green pepper cut into strips
• 1 red pepper cut into strips
• 1/2 cup salsa
• 1/2 cup shredded Mexican cheese

DIRECTIONS

1. Heat oven to 400F

2. Fold up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon into foil. Top with remaining ingredients.

3. Bring up foil sides. Double-fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

4. Bake 30 to 35 minutes or until chicken is done (165F). Let stand 5 minutes. Cut silts in foil to release steam before opening packets.