Step 1

Pour the oil into a large skillet, then sauté the chicken, green pepper, and onion over medium-high heat until the chicken is visibly white. (No pink left on the outside.) The vegetables should be tender but still crisp.

Step 2

Add the corn, chicken broth, salsa, salt, chili powder (if using), and pepper. Bring the mixture to a boil, then reduce the heat to medium.

Step 3

Add the rice and stir gently. Then, remove the pan from the heat and put a lid over the top.

Step 4

Let the dish stand for 5 minutes. Then use a fork to fluff the rice.

Step 5

Sprinkle the shredded cheese on top, then cover the skillet again and leave it to sit for a couple of minutes - until the cheese melts.

Step 6

Serve and enjoy!