cut chicken into bite-sized pieces. In a large skillet, combine water, taco seasoning, salsa, chiles, corn, and beans, then mix in the chicken. Bring to a slow boil, then cover and simmer 15-20 minutes, until chicken is cooked through.
Turn off heat, but leave the skillet on the stove. Uncover and stir in the instant rice. Top with shredded cheese, then re-cover and let stand for 5 minutes (7 for brown rice) until all water is absorbed. Remove from heat.
Serve with a fresh green salad, a side of Lime Jello, and condiments such as additional salsa and sour cream.