Southwestern Chicken and Rice

Ingredients

1 Tbsp. olive oil

1 lb. boneless skinless chicken breasts - cut into 1 inch chunks

1 large onion, chopped

1 can (15-1/4 oz.) kidney beans, drained, rinsed

1-1/2 cups chunky salsa

1 package frozen kernel corn, thawed

1/2 cup chicken broth

1-1/2 cups instant white rice or regularly cooked white rice (totally dependent on preference)

Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked thoroughly.

(If you choose to use regularly cooked white rice, begin cooking the rice according to package instructions)

Add beans, salsa, corn and broth. Bring to boil.

Stir in rice, bring to boil. Remove from heat. Let it stand 5 minutes before serving.

Suggestion: Top with shredded cheese.