1 sm. green pepper, diced
1 sm. onion, chopped
1 tbsp. oil
10 oz. pkg. frozen corn, thawed
1 c. mild salsa
1 c. chicken broth or bouillon
1 1/2 c. Minute Rice, white or brown
1/4 c. shredded cheddar cheese (opt.)

Cook pepper and onion in oil in saucepan until tender, not browned. Add corn, salsa and broth; bring to boil. Stir in rice, cover. Remove from heat. Let stand 5 minutes. OPTIONAL: Add 1/4 cup shredded cheddar cheese after cooking; fluff with fork.