Mexican Skillet Chicken and Rice

2 boneless, skinless chicken breast halves (about 3/4 lb.), chopped
2 tsp. chili powder
1 jar chunky salsa
1 cup water
1-1/2 cups Minute Original Rice, uncooked
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Spray large skillet with non stick cooking spray. Coat chicken with chili powder; add to skillet. Cook on medium heat; stirring constantly, until cooked through.

Stir in salsa and water; bring to a boil. Stir in rice; top with cheese. Remove from heat; cover. Let stand 5 minutes.