Mexican Chicken and Rice

I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.

Mexican Chicken and Rice

Yield: 6 servings

Ingredients:

• 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 tablespoons canola oil
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 cup chicken broth
• 1 cup salsa
• 1/2 to 1 teaspoon salt
• 1/2 to 1 teaspoon chili powder, optional
• 1/4 teaspoon pepper
• 1-1/2 cups uncooked Minute® White Rice
• 1/2 to 1 cup shredded cheddar cheese

Directions:

1. In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.
2. Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

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