MEXICAN CHICKEN AND RICE
1 tablespoon oil
five chicken breast halves, cubed
1 each small onion and green pepper, chopped
1 package (10 oz) frozen sweet corn, thawed
1 14-oz can chicken broth ( just under 2-cups)
1 cup mild salsa
1 cup Uncle Ben's Converted rice
a bit less than 1 teaspoon each of cilantro leaves and cumin
1/2 cup shredded Cheddar cheese (which we didn't have)
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, salsa and spices; bring to boil.
Stir in rice; cover. Turn heat down to low and simmer for 20 to 25 minutes until liquid is absorbed. Sprikle with cheese and serve after cheese melts. Makes five servings.
Minute Rice Ad in the Aug/93 issue of Goodhousekeeping