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- 1 pound boneless skinless chicken breasts, cubed
- 1 package (10 ounces) frozen corn, thawed
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 2 teaspoons canola oil
- 1 cup chicken broth
- 1 cup medium salsa
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 cups uncooked Minute Instant White Rice
- 1/2 cup shredded reduced-fat cheddar cheese
Instructions
- In a large nonstick frying pan, sauté the chicken, corn, green pepper, and onion in oil until chicken juices run clear (about 7 to 9 minutes).
- Stir in the broth, salsa, chili powder, cayenne pepper, and salt; bring to a boil.
- Add the rice. Cover and remove from the heat; let stand for 5 minutes.
- Fluff mixture with a fork. Sprinkle with cheese; cover and let stand for 3 minutes or until cheese is melted.