Serves 6

Prep time 10 min.

Cook time 15 min.

Ingredients

3 boneless, skinless chicken breast halves, about 1 1/4 lb., cut into
bite-size pieces

2 Tbsps. olive oil, divided

1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies,
not drained

1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained

2 cups College Inn® Fat Free & Lower Sodium Chicken Broth

1 Tbsp. chili powder

1½ tsps. cumin

1½ cups uncooked instant brown rice

¾ cup Light sour cream

¼ cup chopped fresh cilantro

Optional Ingredients:

  • Salt and black pepper
  • avocado, sliced
 

Directions

  1. Season chicken with salt and pepper, if desired.

  2. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.

  3. Stir in tomatoes, corn, broth, chili powder and cumin. Bring to a boil over medium-high heat. Stir in rice. Return to a boil; reduce heat, cover and simmer 7 minutes. Remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.

  4. Serve topped with sour cream, cilantro and avocado, if desired.

 

VARIATION: To make Rancho Chicken Burritos, prepare recipe as directed, except serve wrapped in large flour tortillas.

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