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Total Time:
Prep Time: 20 min
Cook Time: 0 min

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Ingredients

For 6 Servings

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2 lb boneless skinless chicken breasts , cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tbsp canola oil
1 can (8-3/4 oz) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 tsp salt
1/2 to 1 tsp chili powder , optional
1/4 tsp pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Directions

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1 In a large skillet, saute 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.
2 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.

Directions

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1. In a large skillet, saute 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.

2. 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.

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