Mexican Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 can whole kernel corn, drained
1/2 c. chopped onion
1 c. Minute rice
2 c. shredded Cheddar cheese
1/2 c. chopped green pepper
1 (16 oz.) jar salsa

Preparation

Simmer chicken in small amount of oil with pepper and onion. Salt and pepper to taste.
When chicken is done, add corn and salsa and rice and bring to boil.
Remove from heat and let stand 10 minutes until rice is fluffy.
Pour in casserole dish and sprinkle with cheese.
Bake in 350\u00b0 oven until cheese melts.