Mexican Chicken And Rice

You have to love one-pot recipes, especially when they are this quick and easy – not to mention tasty!

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.