Mexican Chicken & Rice

This was the recipe I chose for last week on the challenge group, Lordy it was soo good!!

Mexican Chicken and Rice

Recipe Source: Sandie on Recipe Challenge group

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1 medium green pepper, chopped

1 small onion, chopped

2 tablespoons vegetable 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 instant rice

1/2 to 1 cup shredded cheddar cheese

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. 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.