-2 Tbs vegetable oil
-4 chicken thighs, skin on, bone in
-salt and pepper
-1 red bell pepper, chopped-1 green bell pepper, chopped
-1/2 small red onion, chopped
-2 cups water
-1 cup chunky salsa
-2 cups minute white rice, uncooked
-12 oz frozen corn
-1/2 cup shredded cheddar cheese
Heat oil in large sauce pan. Season the chicken generously with salt and pepper on both sides. Add to hot oil, skin side down. Cook for 5 minutes on each side.
Add the bell peppers and onion. Season with some salt and pepper and cook for 5 more minutes, stirring occasionally.
Add the water and salsa. Mix well and bring to a boil. Stir in the rice and corn. Mix well. Sprinkle with the cheese and turn the heat to low. Cover and cook for 5 minutes.
Scoop onto plates and enjoy!