Recipe - Mexican Chicken And Rice

1 tablespoon Oil
1 pound Chicken breasts, cubed
boneless, skinless
1 small Onion, chopped
1 small Green pepper, chopped
1 pack Frozen sweet corn, thawed
10 ounce package
1 cup Chicken broth
1 cup Mild salsa
1 One half cup Minute original instant rice
One half cup Shredded Cheddar cheese

Heat oil in large skillet on mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini