Mexican Chicken And Rice - cooking recipe

Ingredients

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

Preparation

Over medium-high heat, in a large skillet, heat oil. Add in chicken, onion and pepper. Cook and stir until chicken is cooked. Add corn, broth and salsa.
Bring to a boil.
Stir in rice. Cover and remove from heat.
Let stand 5 minutes. Fluff with a fork. Top with cheese. Serve when cheese is melted.