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MEXICAN CHICKEN AND RICE



1 tablespoon Oil
1 pound Chicken breasts -- cubed
skinless
1 small Onion -- chopped
1 small Green pepper -- chopped
1 package Frozen sweet corn -- thawed
-10 ounce package
1 cup Chicken broth
1 cup Mild salsa
1 1/2 cups Minute original instant rice
1/2 cup Shredded Cheddar cheese


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 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese melts. 25 minutes; makes 4 servings.













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