1 small green pepper, diced
1 small onion, chopped
1 tbsp. oil
1 (10 oz.) pkg. frozen corn, thawed
1 c. mild salsa
1 c. chicken broth
1 1/2 c. Minute 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. This recipe may be halved or doubled.

Makes 8 servings.