Title: Mexican Chicken and 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.