Low-Fat Mexican Chicken and Rice

3/4 Pound Boneless Chicken Breasts, skinless
1 Onion, chopped
1 Red Pepper, chopped
1 Green Pepper, chopped
1/2 Cup Watkins Chicken Soup Base - prepared
1 Cup Watkins Chicken Soup Base - prepared
10 Oz. Package Frozen Sweet Corn
1/4 Cup salsa
1 1/2 Cups rice
1/2 Cup Fat Fee Shredded Cheddar Cheese

Slice chicken breast into 1" strips. In large nonstick skillet over high heat; saute chicken strips, onion and peppers in broth until chicken is cooked through; about 15 minutes. Add remaining broth, corn and salsa; bring to boil for 1 minute, stirring constantly. Stir in rice; cover and remove from heat. Let stand for 5 minutes. Fluff with fork. Sprinkle with cheese; cover and let stand 2 minutes longer.  Serve hot. Makes 4 servings.

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