1 sm. green pepper, diced
1 sm. onion, chopped
1 tbsp. oil
1 pkg. (10 oz.) frozen corn, thawed
1 c. mild salsa
1 c. chicken broth
1 1/2 c. rice
1/4 c. shredded Cheddar cheese

Cook and stir pepper and onion in hot oil in saucepan until tender but not brown. Add corn, salsa and broth; bring to boil. Stir in rice; cover. Remove from heat.

Let stand 15 minutes. Add cheese; fluff with fork. Makes 8 servings. Note: Recipe can be halved or doubled.