MEXICAN CHICKEN & RICE

      Title: MEXICAN CHICKEN & 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.
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