Southwestern Fried Rice

After I made this I wasn't sure why it was called a "fried rice" but I guess if you look at it from a spicy southwestern way. Even though it's not fried it's a great dish. Very fast and easy to make!!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  lb boneless skinless chicken breast, cubed
• 1 (10 ounce) package frozen corn, thawed
• 1  small green pepper, chopped
• 1  small onion, shopped
• 2  teaspoons canola oil
• 1  cup chicken broth
• 1  cup salsa
• 1  teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 1 1⁄2 cups  uncooked  instant rice
• 1⁄2  shredded low-fat cheddar cheese

Directions

1. In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
2. Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
3. Add the rice.
4. Cover and remove from heat; let stand for 5 minutes.
5. Fluff with a fork.
6. Sprinkle with cheese.
7. Cover and let stand for 2-3 minutes for until cheese is melted.