Mexican Chicken - cooking recipe

Ingredients

1 Tbsp. oil
1 lb. cubed chicken tenders
1 small onion, chopped
1 small bell pepper, chopped
1 (10 oz.) pkg. frozen sweet corn, thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. Minute instant rice
1/2 c. shredded Cheddar cheese

Preparation

Heat oil in large skillet on medium-high.
Add chicken, onion and bell pepper.
Cook and stir until chicken is done.
Add corn, broth and salsa; bring to a boil.
Stir in rice and cover.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Sprinkle with cheese.
Let stand 2 minutes or until cheese melts.