First, heat canola oil in a saucepan over medium heat.
1 tablespoon canola oil
Next, add the onions and green bell peppers and cook until both are soft.
½ cup white onion, 1 cup green bell pepper
Then, add frozen corn, broth, and salsa. Stir to combine and bring to a boil.
10 ounces frozen corn, 1 cup low-sodium chicken broth, 1 cup salsa
Afterwards, pour in rice and cover.
1 ½ cups instant rice
Once you've added the rice and covered the pan, remove the pan from heat and let stand for 5 minutes.
Finally, add the cheese and fluff the rice with a fork.
½ cup sharp cheddar cheese
Notes
The calories listed are an approximation based on the ingredients and a half of a cup serving size. Actual calories will vary. The Mexican rice can be stored in a sealed container in your fridge for up to 3-days.