1 tbsp. oil
1 lb. chicken breast, chopped in squares
1 onion, chopped
1 green pepper, chopped
10 oz. pkg. sweet corn, thawed
1 cup chicken broth, or 1 can
1 cup mild Salsa, or 1 pint
2 cups instant rice
1/2 cup Cheddar cheese, shredded

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