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

Cook and stir pepper and onion in hot oil in saucepan until tender but not browned. Add corn, salsa and broth; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add cheese; fluff with fork.