Mexican Chicken And Rice

• 2 lb. boneless skinless chicken breast, cut into 1-inch pieces
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 Tbsp. vegetable oil
• 1 (8 3/4 oz.) can whole kernel corn, drained
• 1 c. chicken broth
• 1 c. salsa
• 1/2 to 1 tsp. chili powder (optional)
• 1/4 tsp. pepper
• 1 1/2 c. uncooked instant rice
• 1/2 to 1 c. shredded Cheddar cheese

1. In a large skillet, saut the chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese; cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

boneless skinless chicken breast, green pepper, onion, vegetable oil, whole kernel corn, chicken broth, salsa, chili powder, pepper, rice, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8922 (may not work)