Mexican Chicken and Rice

From Kristy

1 TBSP oil
1 pound boneless, skinless chicken (cut into cubes)
1 small onion, chopped
1 green pepper, sliced thin
1 can of corn
1 jar of salsa
1 can chicken broth
1-1/2 cup rice, cooked in broth
1/2 cup shredded cheese (or more, as desired)

Directions: Heat oil in skillet on medium high. Add chicken, onion, and green pepper. Cook and stir until chicken is tender. Add corn and salsa and chicken broth. Bring to a boil. Stir in the rice (the broth is replacing the water that rice is usually cooked in). Remove from the heat and let stand for 5 minutes. Fluff rice with fork. Mix everything together. Sprinkle cheese on top and cover until it melts.

4 servings