1 tbsp. oil
1 lb. boneless, skinless chicken breast, cubed
1 small green pepper, chopped
1 small onion, chopped
1 pkg (10 oz.) frozen sweet corn, thawed
1 c. chicken broth
1 c. mild salsa
1 1/2 c. minute original instant rice
1/2 c. (2 oz.) shredded cheddar cheese

Heat oil in large skillet on medium high heat. Add chicken, onions, peppers. Cook and stir until chicken is cooked through. Add corn, broth and salsa; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let Stand 2 minutes, or until cheese melts.

Yield: 4 servings.