Mexican Chicken And Rice - cooking recipe

Ingredients

1/2 c. (2 oz.) shredded Cheddar cheese
1 Tbsp. oil
1 lb. boneless, skinless chicken breasts, cubed
1 each small onion and green pepper, chopped
1 pkg. frozen sweet corn, thawed (10 oz. pkg.)
1 c. chicken broth
1 c. mild salsa
1 1/2 c. instant rice

Preparation

Heat oil in a large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil.
Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
Sprinkle with cheese. Cover.
Let stand 2 minutes or until cheese melts.
Makes 4 servings.