• Before starting, preheat the oven to 450˚F.
  Wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Core, then cut pepper into 1/4-inch pieces. 
• Pat chicken dry with paper towels. Season with Mexican Seasoning and salt. 

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
• Transfer chicken to an 8x8-inch baking dish (9x13-inch for 4 servings). Set aside. (NOTE: Chicken will finish cooking in step 5.)

• Reheat the same pan over medium. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers and corn. Cook for 4-5 min, stirring often, until tender.
• Add salsa and 2 tbsp (4 tbsp) water. Stir to combine. 

• Pour salsa-veggie mixture over chicken. Sprinkle cheese over top. 
• Bake for 8-10 min, in the middle of the oven, until chicken is cooked through.**

• Fluff rice with a fork. 
• Divide rice between plates, then top with cheesy chicken bake. 

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.