Mexican Chicken And Rice - cooking recipe

Ingredients

1 Tbsp oil
1 small onion, chopped
1 small bell pepper, chopped
2 (10 oz) cans Swanson Chicken Breast
1 (14 1/2 oz) Chicken Broth
1 can whole kernel corn, drained
16 oz salsa
2 c Minute Rice
1 1/2 shredded cheese, divided

Preparation

Heat oil over medium - high heat. Add onion and peppers, cook until tender. Add chicken, corn, broth and salsa. Bring to a boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle in 1 cup cheese and stir. Pour into a casserole dish. Sprinkle 1/2 cup cheese over top let stand for 2 minutes and serve.