Categories:
mexican, chicken

1 tablespoon oil
1 lb chicken breasts, cubed boneless, sk; inless
1 small onion, chopped
1 small green pepper, chopped
1 pkg frozen sweet corn, thawed 10 oz pac; kage
1 cup chicken broth
1 cup mild salsa
1 1/2 cup minute original instant rice
1/2 cup 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.

Yield: 4 servings