Tex-Mex Skillet

1 lb. extra lean ground beef 1 Tbsp. Taco seasoning
1 onion, chopped 1 green pepper, chopped
1 can green chilies 4 cups beef broth
2 cups rice, uncooked 1 cup frozen corn
1 can red kidney beans 1 cup medium chunky salsa
1 cup KRAFT Tex Mex Shredded Cheese sour cream (optional)

• Brown ground beef with taco seasoning, chopped onion and green pepper in a large deep skillet.
  
• Add chilies and broth; bring to boil. Stir in rice; cover. Reduce heat to low. When Rice is done (about 15 min) add frozen corn, kidney beans and salsa. Simmer for about 5 minutes (just long enough to heat it all the way through). Remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Top with shredded cheese and sour cream.