Ingredients
- 1 onion
- 1 green pepper
- 1 mild salsa
- 270 gr chicken breasts
- 180 gr original instant rice
- 240 ml chicken broth
- 55 gr cheddar cheese (shredded)
- 16 ml 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.
