Southwestern Chicken Skillet

I kind of made this up with a little help and Sam says its a keeper.

1 Tbsp oil
4 small boneless skinless chicken breast halves (1 lbs)
1 14 1/2oz can of Del Monte Diced tomatoes with zesty mild green chilies
1 pkg (10 oz) frozen corn
1 pkg McCormick Enchilada Sauce Mix (1.5 oz)
2 Cups Minute brown rice, uncooked ( I actually used Uncle Ben's 14 oz box today)
1/4 cup of shredded Cheese (I use 4 cheese Taco mixture)

Heat old in a large nonstick skillet on medium-high heat. Add chicken: cover. Cook 4 minutes on each side or until cooked throught. (170 dergees F)

Remove chicken from skillet: set aside. Add 2 cups of water, can of tomatoes with chilies, and corn to skillet: mix well. Bring to a boil.

Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until the cheese is melted.

**If you use reduced fat cheese this dinner is low in both calories and fat. Ofcourse I add some reduced fat sour cream for fun...so that adds a little bit back in.