Recipe: MEXICAN CHICKEN AND RICE

Title: MEXICAN CHICKEN AND RICE
Categories: Chicken, Mexican
Yield: 4 servings

1 tb Oil
1 lb Chicken breasts, cubed
-boneless, skinless
1 sm Onion, chopped
1 sm Green pepper, chopped
1 pk Frozen sweet corn, thawed
-10 oz package
1 c Chicken broth
1 c Mild salsa
1 1/2 c Minute original instant rice
1/2 c Shredded Cheddar cheese

Heat oil in 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 boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with
fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese
melts. 25 minutes; makes 4 servings.