Ingredients
- 1 onion
- 1 green pepper
- 1 mild salsa
- 1 lb chicken breasts
- 1 1/2 c original instant rice
- 1 c chicken broth
- 1/2 c cheddar cheese (shredded)
- 1 tb oil
- 1 package sweet corn (frozen)
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.
