Mexican Chicken and Rice

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.