Heat oil in large skillet on medim-high heat. Add chicken, onion and pepper; cook and stir until chicken is cooked through. Add corn broth and salsa and 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. Makes 4 servings.
Originally Submitted
12/12/2010
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