"A quick, easy side dish for your family's favorite Mexican dishes."
1 (14 ounce) cans
shredded cheddar cheese
In a medium saucepan, combine chicken broth and picante sauce. Bring to a boil. Stir in uncooked rice and corn. Remove from heat, cover and let stand until rice is cooked and all moisture is absorbed (about 5 minutes). Fluff with fork and top with cheddar cheese.