Mexican Chicken & Rice Dinner

What you need:

• 1 tbsp. oil
• 4 small boneless skinless chicken breast halves (1 lb.) - I prefer tenderloins
• 1 medium each: red and green pepper, chopped
• 2 cups water
• 1 cup salsa, thick and chunky
• 2 cups Minute White rice, uncooked
• 1 pkg. (10 oz.) frozen corn, thawed
• 1/2 cup Cheddar cheese, shredded

Directions:

1. Heat oil in a skillet on medium-high heat. Add peppers and chicken; cover. Cook for 8 minutes or until chicken is cooked all the way through.
2. Turn chicken halfway through cooking and stir the peppers occasionally.
3. Remove chicken from skillet and cover to keep warm.
4. Add water and salsa; stir. Bring to a boil.
5. Stir in rice and corn.
6. Top with chicken and cheese, then reduce heat to low, cover and cook 5 minutes or until rice is tender.

Recipe from Minute