Ingredients

1 Tbsp. oil
1 lb. chicken breasts, cubed, boneless, skinless
1 small onion, chopped
1 small green pepper, chopped
10-oz. pack frozen sweet corn, thawed
1 C. chicken broth
1 C. mild salsa
1-1/2 C. minute original instant rice
1/2 C. shredded chedda

Cooking 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 for 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand for 2 minutes, or until cheese melts.
 
 
 "But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)