• Using a strainer, rinse rice until water runs clear.
• 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 heat. Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
• 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 hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 2-3 min per side, until golden.
• Transfer chicken to 8x8-inch (9x13-inch) baking dish. Set aside.  

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

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

• Fluff the rice with a fork. 
• Divide rice between plates then top with chicken-salsa mixture. 

If you've opted for double chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken.