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. Original Minute rice
1/4 c. Cheddar cheese, shredded

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. Makes 8 servings.

NOTE: Recipe can be halved or doubled.