1 tb Oil
1 lb Chicken breasts, cubed
-boneless, skinless
1 sm Onion, chopped
1 sm Green pepper, chopped
1 pk Frozen sweet corn, thawed
-10 oz package
1 c  Chicken broth
1 c  Mild salsa
1 1/2 c  Minute original instant rice
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 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. 25 minutes; makes 4 servings.