Tex-Mex Chicken and Rice

2 Tbsp vegetable oil, divided
1 can mexican style corn
1 lb chicken
1 Tbsp taco Seasoning
2 Cups uncooked instant white rice
2 Cups chicken broth
1 1/2 cups salsa
2 tbsp cilantro
1 cup shredded cheese

1. Add 1 tbsp of the oil to skillet; heat over medium-heat heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until carmaelized on one side. Remove from skillet; set aside.
2. As corn cooks, cut chicken into 1 in pieces. Combine chicken and seasoning mix in bowel. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
3. Add remaining 1 tbsp oil to skillet. Add rice; stir untl well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantor.
4. To serve sppoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.