Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces1 medium green pepper, chopped1 small onion, chopped2 tablespoons canola oil1 can (8-3/4 ounces) whole kernel corn, drained1 cup chicken broth1 cup salsa1/2 to 1 teaspoon salt1/2 to 1 teaspoon chili powder, optional1/4 teaspoon pepper1-1/2 cups uncooked instant rice1/2 to 1 cup shredded cheddar cheese
Preparation
In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
