1 tbsp. oil
1 lb. boneless, skinless chicken breasts, cut into strips
1 small onion, chopped
1 small green pepper, chopped
1 can corn, drained
1 c. chicken broth
1 c. mild salsa
1 1/2 c. Minute rice (uncooked)
1/2 c. shredded Cheddar cheese

Heat oil in large skillet on medium-high heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked through. Add corn, broth and salsa. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Sprinkle with cheese; cover. Let stand 2 minutes until cheese melts.

Makes 4 servings.