1 pound skinless, boneless chicken breast halves – cubed
1 (10 ounce) package frozen corn, thawed
1 small green pepper, chopped
1 small red pepper, chopped
1 small onion, chopped
1 large tomato, diced finely
1 to 2 tbsp of Habanero Hot (to taste)
2 teaspoons canola or vegetable oil
1 ½ cup chicken broth
1 1/2 cups uncooked instant rice
1/2 cup shredded Pepper Jack Cheese
In a large nonstick skillet, sauté the chicken, corn, green pepper, red pepper and onion in oil
until chicken juices run clear.
Stir in the broth, tomato, Habanero Hot; bring to a boil.
Add the rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Sprinkle with cheese; cover and let stand for 2-3 minutes or until cheese is melted.