2 lb. boneless skinless chicken breast, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tbsp. vegetable oil
1 (8 3/4 oz.) can whole kernel corn, drained
1 c. chicken broth
1 c. salsa
1/2 to 1 tsp. chili powder (optional)
1/4 tsp. pepper
1 1/2 c. uncooked instant rice
1/2 to 1 c. shredded Cheddar cheese

In a large skillet, saut 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.

Yield: 6 servings.