Mexican Chicken And Rice


1 tablespoon oil
1 pound boned and skinned chicken breasts -- cubed
1 small onion -- chopped
1 small green pepper -- chopped
10 ounces sweet corn -- thawed
1 cup chicken broth
1 cup mild picante sauce
1 1/2 cups Minute Rice
1/2 cup cheddar cheese -- shredded

Heat the oil in a Dutch oven on medium-high heat. Add the chicken, onion, and green pepper; cook and
stir until the chicken is cooked through. Add the corn, broth, and salsa; bring to a boil. Stir in
the rice; cover. Remover from heat. let stand 5 minutes. Fluff with fork. Sprinkle with the cheese;
cover. Let stand 2 minutes, or until cheese melts.