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Mexican Chicken and Rice

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Mexican Chicken, Mexican 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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