1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, diced*
2 cups water
1 cup thick and chunky salsa
2 cups minute rice
1 can (16 ounces) whole kernel corn, drained
1 cup shredded cheddar cheese, divided

Directions:
1.Heat oil in a large nonstick skillet on medium-high heat.  Add diced chicken and cook until no longer pink.
2.Add water and salsa to skillet and bring to a boil.
3.Stir in rice, corn and 1/2 cup cheese.  Reduce heat and simmer 5 minutes, covered.
4.Sprinkle remaining 1/2 cup cheese on top and serve.
*You can substitute a 10-ounce can of drained chicken breast meat.  Omit step #1 and add chicken in step #2.