MEXICAN CHICKEN AND RICE

I needed a quick dinner tonight and came across this recipe. Thought I'd share it.

2 lbs. boneless, skinless chicken breasts, cut in 1 in. pieces
1 med. green pepper, chopped (or various peppers)
1 sm. onion, chopped
2 T. canola oil
1 can whole kernal corn, drained
1 c. chicken broth
1 c. salsa
1/2-1 tsp. salt
1/2-1 tsp. chile powder (opt.)
1/4 tsp. pepper
1 1/2 cup uncooked instant rice
1/2-1 cup shredded cheddar cheese

In a large skillet saute chicken, peppers, and onion in oil until chicken is no longer pink and veggies are crisp tender. Add corn, broth, salsa, salt, chile powder and pepper. Bring to a boil. Stir in the rice. Cover, remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Let stand (covered) until cheese is melted. Serves 6.